La Romagna Stringozzi Umbri pasta is a traditional Umbrian knife-cut durum wheat pasta lunga similar to spaghetti but with a shoelace square cut. They have a hearty structure resistant to overcooking and a wholesome wheat flavor. Great with red sauces and ragus or black truffle shavings and a pinch of sea salt. The Pastificio La Romagna was established over 50 years ago in Foligno, the provincial of heart of Umbrian in central Italy, by pasta artisan Libio Fratini. La Romagna is a family-based, small-scale producer of traditional durum wheat and egg pastas. La Romagna pastas contain the finest ingredients available, such as Apulian durum wheat flour, and pure filtered water. Gradual air-drying before packaging preserves the pasta's hearty structure, full flavor, and sauce-gripping texture. Imported from Italy. 1.1-Pound bag.
Ingredients: Durum wheat semolina, water.