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Ships within 48 hours · Estimated delivery Jul 8 - Jul 13
For Your Every Summer RSVP, with Code: SUMMER15
Description
Pasta Santina Vorti-CeePasta Santina's Vorti cee or Girelle, Vesuvio in Italian, is a Vortex shaped pasta characterized by a larger top that gradually gets slimmer toward the base. It is intended to be served with a ragout sauces, such as Salsiccia or with beef or in a light sauce recipes maybe with some freshly shaved Pecorino on top. Did you know? Artisanal pasta is rougher in texture and coated with leftover starch, while industrial pasta tends to appear more golden and
Pasta Santina's Vorti-cee or Girelle, Vesuvio in Italian, is a Vortex-shaped pasta characterized by a larger top that gradually gets slimmer toward the base. It is intended to be served with a ragout sauces, such as Salsiccia or with beef or in a light sauce recipes maybe with some freshly shaved Pecorino on top.
Did you know? Artisanal pasta is rougher in texture and coated with leftover starch, while industrial pasta tends to appear more golden and smooth. This makes the pasta easier for sauce to cling to and gives it a richer taste.
The flours used to make Pasta Santina are milled in the USA and are 100% organic, without the use of chemicals during harvesting. The dough has been kneaded and extruded by a bronze die to create its delicate shape. It is then dried at low temperature for about 24 hours to protect the nutritional value.
Ingredients: Durum Wheat Semolina, Whole Wheat, Spelt Flours and Water.
Comes in a 12oz package
Cooking time: 5-6 minutes
Made locally in Santa Barbara, California.
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