Organic durum wheat pasta 100% Tuscan wheat . Rough Texture through the Produced “al bronzo”, i.e. drawn on bronze molds.

DRYING TIME: Pasta, dried for 3 days (72 hours) at temperatures below 38° Celsius.

PERFECT FOR: Gnocchi Sardi go perfectly with a delicious veal or sausage ragout. They are also suitable for lighter sauces such as those made with fresh tomatoes, ricotta and basil.