De Cecco Trofie No. 188 Durum Wheat Pasta 24 x 500 g – Ligurian Specialty, Slow Drying ~9 Hours, Firm Texture – Cooking 11 min (al Dente 9 Min) – Made in Italy + Italian Gourmet Polpa 400 g natural alomes

natural alomes

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sweeter for a delicate taste connotation

PPG-14-butyl ether

De Cecco Trofie No. 188 Durum Wheat Pasta 24 x 500 g – Ligurian Specialty, Slow Drying ~9 Hours, Firm Texture – Cooking 11 min (al Dente 9 Min) – Made in Italy + Italian Gourmet Polpa 400 g natural alomesDe Cecco Trofie n188: the Ligurian regional form par excellence. Their short twist holds pesto, tomato basil sauces or vegetable condiments. The slow drying gives them an excellent al dente hold. Origin: Italy Cooking time: 11 min (al dente 9 min) Process: slow drying ~9h Ingredients: durum wheat semolina, water Directions for use: 1 litre of water + 10 g of salt per 100 g of pasta. Drain, reserving a little cooking water and emulsify with the sauce