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Ingredients: Durum WHEAT semolina, water.
ORGANOLEPTIC CHARACTERISTICS
- Color: Straw yellow, free from black spots and anomalous colors. Taste: Typical light and pleasant. Absence of sour, rancid, moldy, grassy odors and any extraneous or excessive odors. Consistency. Well al dente after cooking.
- Appearance: Typical homogeneity, with uniform granules in size. At sight it must not show coarse impurities, lumps, bran parts, coarse black points, insects, fungal mycelia, parasites, mites and woodworms.
- Cooking instructions: 1 l of boiling water, 100 g of pasta, 10 g of salt
Characteristics after cooking: Elasticity and consistency, absence of stickiness, good seal
Cooking time: 10 Min. Cooking al dente
Contains Allergens
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