This pasta is made with a mix of durum wheat flour and corn meal obtained from a local type of corn which has been grown in Piedmont since the beginning of the 20th century. This corn is characterised by a very slender corncob and dark red kernels and has a characteristic flavour. This pasta is pushed through a bronze drawplate and dried out with the traditional method (slowly and at a low temperature). The result is a fantastic pasta with a unique taste.
Italian durum wheat flour (contains gluten), eggs (20%), “ottofile” corn meal 4%.