La Romagna Umbricelli pasta is a substantial, short pasta that resembles two intertwined spirals. They are basically the Umbrian region of Italy's version of gemelli, with it's two intertwined spirals named after the Gemini twins. They will retain a variety of pasta sauces and work well in baked pasta dishes. 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.
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