Tanda & Spada pasta is produced with recipes developed by internal technologists, in 25 years of activity.
The use of selected raw materials, slow processing times, bronze extrusion and static drying at low temperature allow to obtain a quality product, in which the organoleptic and gustatory characteristics of the groats are enhanced.
A production that aims at quality, with plants organized on 3 independent lines which, on the whole, manage to generate a production volume of around 4 quintals per day and to satisfy the requests of numerous Italian and foreign customers, even large ones.
ORGANOLEPTIC CHARACTERISTICS:
- Color: straw yellow, void of black points and abnormal colors.
- Taste: Typical tasting, mild and pleasant. Absence of acid and/or rancid smell, smell of mould, of grass and/or any extraneous or excessive odour.
- Consistency: al dente after cooking.
- Appearance: typical homogeneity, granules uniform in size. At the sight it must not present large impurities, lumps, bran part, large black spots, insects, fungal mycelia, parasites, mites and woodworms.
COOKING
Cooking indications: 1 l of hot water, 100 g of pasta, 10 g of salt
Characteristics after cooking: Elasticity and consistence, absence of stickiness, good consistency during cooking.
Cooking time: 10 Min. al dente cooked
