Bartolini’s Strangozzi pasta is made with the completely artisanal method with durum wheat semolina and fresh eggs.

Bronze drawing makes the dough porous, so as to better blend with the condiment.
The slow dehydration process (about 30 hours) keeps the highest possible nutritional values. Bartolini’s family guarantees the high quality of the product. Every ingredient is carefully selected and prepared with passion and care. Durum Wheat Flour Pasta. Product of Italy.