Eliche giganti from Afeltra are made with the best Durum Wheat Semolina that is mixed with water from Gragnano. Afeltra uses only traditional bronze extruding machines which give the artisanal pasta a rough texture with many pores. These pores will absorb the pasta sauce much better when finishing the dish! Afeltra eliche giganti are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture! Eliche giganti literally means huge helix in Italian, in fact the shape reminds us of a spiral.
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