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Obtained by passing the semolina, slowly mixed with water, through the bronze dies that make the surface of the shapes rough and porous, perfect in combination with sauces and condiments. The rough surface enhances the aroma of the semolina obtained from selected durum wheat. The drying takes place at a very low temperature (40 ° / 45 °) for a duration (24-56 hours) which varies according to the formats. With this method the protein values and the exceptional organoleptic characteristics of the selected durum wheat are preserved.
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