Typical Tuscan pasta, similar to tagliatelle, but 1.5-cm wide.
Produced with Tuscan durum wheat semolina, processed using artisan methods, bronze-drawn and dried at a low temperature.
Its distinguished for the presence of the Wheat Germ, the heart of the grain of wheat, rich in flavor and nourishing active ingredients. The germ is normally removed when the grain is milled in order to improve flour conservation.
