One pasta is not the other ...
Our Santoni pasta is pasta in its purest form. I'll try to explain why.
The pasta is made in the "roe of the Italian boot", Marche. The pasta has only 2 ingredients (besides the purest water) and that is the flour from 100% Durum wheat from the region, called Semolina, and eggs from the Bracalente farm in the nearby village of Fermo. These eggs are peeled by hand and gently added to the flour to obtain the ideal pasta dough.
The pasta is made according to the recipe of a real Italian grandmother. I don't mean a grandmother with a soup dress and compression stockings invented by the commercial. We are talking about Mrs. Maria Teresa Santoni. Three generations ago she had a small shop with fresh pasta and became a household name throughout the region. Her grandsons still make the pasta the exact same way and with the same pure ingredients. The only difference is that the paste is now dried and has a longer shelf life of at least 1 year.
The pasta is made in the traditional Italian forms. We have Tagliatella, Pappardella, Tostina and Tostarella in our range.
Why this shape?
Tagliatella - Thin ribbon paste. Its name comes from the word "cutting". So it is cut from thinly rolled out pasta dough. The width of the pasta ensures that you can serve a nice thick sauce (for example a tomato passata) with it. Cooking time 5/6 minutes.
Pappardella - This pasta is also thin but extra wide. It is sometimes called small lasagna because it is cut in a similar way to lasagna. The mold is made for those who want to feel the "meaty" of a good pasta in the bite. Very suitable for serving with somewhat coarser pieces of meat or fish and the structure ensures that after cooking it can be transferred to a hot frying pan full of tasty sauce to mix it better with the sauce and its flavors. Cooking time 5/6 minutes.
Tostina - An alternative to the classic spaghetti. Very similar, but the texture of the Tostina ensures that you chew it more than weak spaghetti and therefore taste more of the real pasta. Also perfect for cold pasta salads. Cooking time 8/9 minutes.
Tostarella - Also called the thick spaghetti. Here, too, chewing adds flavor to the pasta itself and gives it that meaty bite. Also a pasta that can be transferred very well into a hot skillet filled with sauce for a better mix. Italian chefs also use this type of pasta to cook it like a risotto. So add stock little by little to add even more flavor to the pasta. Cooking time 8/9 minutes.
The flour from Durum wheat, Semolina has been granted superfood status. Very healthy, many active ingredients and very few of the bad ingredients that we find in many carbohydrates. Bracalente's chickens are fed only natural food and science has been working in recent years to improve the image of these types of eggs. I have received a whole explanation about this. Feel free to send an email and I will send you the whole story about the nutritional value and health aspects of eggs.
Enjoy this pasta like the Italians do.
|Country of origin||Italy|