At Delverde we make our pasta like in the old days: selecting the best durum wheat for a perfect “al dente” bite, extruding it through bronze die for a surface that holds sauce better and letting it dry to preserve the properties of the wheat.
At Delverde we make our pasta like in the old days: selecting the best durum wheat for a perfect “al dente” bite, extruding it through bronze die for a surface that holds sauce better and letting it dry to preserve the properties of the wheat.
