Seggiano organic pasta is made in the Val d'Orcia in southern Tuscany, from best quality, locally grown durum organic wheat. Produced using traditional bronze moulds (as opposed to industrial teflon) which gives the pasta a porous texture allowing s...
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Seggiano organic pasta is made in the Val d'Orcia in southern Tuscany, from best quality, locally grown durum organic wheat.
Produced using traditional bronze moulds (as opposed to industrial teflon) which gives the pasta a porous texture allowing sauces to bond with it more readily. The pasta is slow dried at a low temperature to retain all its proteins, thus preserving its flavours and consistency on the palate.This organic tagliateele pasta is made from durum wheat from teh unspoilt Orcia Valley of southern Tuscany.
Slow dried: pasta which is industrially dried at high termperatues loses protein and gluten, the parte nobile of the wheat grain. Seggiano pasta is slow dried for 26 hours at temperatures below 50 degrees, which preserves the original proteins and gluten of the wheat and gives Seggiano its excellent consistency and flavour.
Seggiano describe their pasta as pasta with a pedigree!
Tagliatelle pasta is thin wide-ribbon
Cooking time 8-10 minutes
Ingredients: durum wheat semolina*. * denotes from organic agriculture
Allergy advice: For allergens, including cereals containing gluten, see ingredients in bold.
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