Raw Penne Pasta
According to Cavalier Giuseppe Cocco, "the ingredients for good pasta are four: wheat, water, air and processing." Processing that must be done artisanally with a rough bronze die and static drying at room temperature: a quality production that goes hand in hand with a limited production to respect the strict and ancient quality standards, as in the early twentieth century.
Once upon a time in Fara San Martino, the farmers would grind the durum wheat from their fields in small local mills, obtaining a coarse, slightly dark, unrefined semolina. Then the housewives made pasta by adding cold water to this raw semolina and a lot of love for good and genuine things. The result was a pasta similar to the one produced today by Cavaliere Giuseppe Cocco with durum wheat semolina, bran and middlings.
Suggestions for use
Cook al dente 11 minutes
Giuseppe Cocco, in 1944, took up his father's trade. Even today, the ancient and precious machineries are followed by the careful and scrupulous control of the Knight. It is his irreplaceable experience that accompanies all phases of processing so that all the protein and nutritional qualities of the pasta remain intact, along with its taste.
Durum wheat semolina pasta
6 packages of 500 gr each
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