La matassine spaghetti a la chitarra 250 g filotea

Description

Hard grain semolina pasta with egg. Filotea egg pasta is made by hand only with Italian raw materials and has a cooking yield of at least 30%. Dried slowly and at low temperatures for at least 24 hours, the pasta is highly digestible and very rough, a quality that allows it to have a high capacity to retain any type of sauce.