2. ANDALINI CATERING LINE
  3. Rough Durum Wheat Pasta

Rough Durum Wheat Pasta

All the taste of homemade pasta

It’s the durum wheat semolina pasta that – due to the use of the best semolina – contains 14 gr. of proteins in every 100 gr. of pasta.

Thanks to a modern production process, but respectful of the tradition, it is dried at a low temperature for between 9 and 23 hours according to its shape, in order to preserve the natural organoleptic and nutritional properties of pasta. The drawing gives the proper roughness to gather any sauce at best.



Long-shaped pasta

5 Rough Spaghettoni

9 Rough Linguine

Contact Us


Privacy Policy I consent to the processing of personal data *

Pastificio Andalini

    •  
    •  
    •  

PASTIFICIO ANDALINI S.p.A.
Piazzale Arrigo Andalini, 1 - 44042 Cento (FE) - Italy
Tel. +39 051 685 65 11 - E-mail: info@andalini.it - P.I. 01306670389


Informative

We and selected third parties use cookies or similar technologies for technical purposes and, with your consent, also for other purposes as specified in the cookie policy. If you close this banner by ticking or clicking on "Decline", only technical cookies will be used. If you want to select the cookies to be installed, click on "Customize". If you prefer, you can consent to the use of all cookies, including those other than technical, by clicking on "Accept all". You can change your choice at any time.