ARTISANAL PASTA NO. 28 CUT***ARTISANS OF AL DENTE THE PERFECT AL DENTE BITE IS ACHIEVED WHEN PASTA COOKS TO A TENDER EXTERIOR BALANCED BY A FIRM BITE WITH A FLECK OF WHITE AT ITS CORE... THE PASTA'S SOUL. OUR RECIPE IS SIMPLE. AND OUR APPROACH, TRADITIONAL: PATIENCE, WHEAT AND WATER. THIS ENSURES AN AUTHENTIC AL DENTE EXPERIENCE EVERY TIME. OUR LOVE OF GEMELLI THIS TWISTED SHORT-CUT IS NAMED AFTER THE ITALIAN WORD FOR \"TWINS,\" SINCE IT APPEARS AS TWO NOODLES INTERTWINED. GEMELLI IS WONDERFUL AT CAPTURING SAUCES, FROM LIGHT TOMATO TO CREAMY CHEESE SAUCES. WE LOVE IT WITH A CLASSIC ROMANESCO SAUCE OF SWEET AND SPICY PEPPERS, TOMATOES AND PINE NUTS.***BRONZE DIE EXTRUDED FOR REMARKABLE TEXTURE***EST 1950***EXPERTLY MILLED ORGANIC DURUM WHEAT SEMOLINA***FOLLOW US @DELALLOFOODS***ORGANIC MACARONI PRODUCT***OUR ARTISANAL ROOTS WHAT BEGAN IN 1950 HOLDS TRUE TODAY-OUR FAMILY'S PASSION IS TO CRAFT AND SHARE WONDERFUL ITALIAN FOOD. OUR PASTA WE SELECT AND BLEND THE HIGHEST QUALITY ITALIAN ORGANIC DURUM WHEAT FOR A BEAUTIFUL GOLDEN COLOR, WONDERFUL AROMA AND HIGH PROTEIN CONTENT TO MAINTAIN A SUPERIOR PASTA SHAPE, STRUCTURE AND FLAVOR. OUR WHEAT IS EXPERTLY MILLED INTO COARSE GROUND SEMOLINA FLOUR, AND THEN CAREFULLY KNEADED WITH COLD, FRESH, MINERAL-RICH MOUNTAIN SPRING WATER. THE EXTRUSION THROUGH BRONZE DIES GIVES OUR PASTA THAT ROUGH FEEL, CREATING A NATURALLY POROUS SURFACE THAT ABSORBS AND CAPTURES EVERY TYPE OF SAUCE. WE DRY OUR PASTA SLOWLY AT LOW TEMPERATURES TO REPRODUCE THE TRADITIONAL WAY OF MAKING PASTA. THIS METHOD RESPECTS THE INGREDIENTS, PRESERVING THE PASTA'S COLOR, TEXTURE AND AROMA.***READY IN 8 MINUTES AL DENTE IN 7