Oro Granagno Fusilli Al Ferretto Corti pasta 500g

The slow drying at low temperatures gives the pasta the recognizable pale yellow color and preserves the taste and nutritional value of the raw material, such as lysine, a protein component present in a quantity rather low in durum wheat, which deteriorates gradually as  the temperature of drying increases. This process is crucial for a healthy diet so as to the digestibility of the pasta itself.