Pasta di Campofilone
Maccheroncini IGP
Durum Wheat Origin | Marche, Umbria and Tuscany |
Egg Quality | Free Range, Italy |
Drying Conditions | 24 hours at 40 °C max |
Width | 1.00 mm |
Thickness | 0.70 mm |
Humidity | less than 12.5% |
Shelf Life | 24 months |
Cooking Time | 1½ min |
Volume After Cooked | +40 % |