Made with 100% Italian Durum Wheat Semolina mixed with water from Gragnano. Italian wheat is a softer wheat, naturally has less gluten. Easier for Digestion.
Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Spaghetti Chitarra 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!
made with 100% Italian Durum Wheat Semolina mixed with water from Gragnano. Italian Wheat is a softer wheat, naturally has less gluten. Easier for digestion
Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Tortiglioni 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!
Tortiglioni pasta takes the name from the Latin verb torquere, meaning to twist, in fact the tubular pasta wraps around in a multiple helix.
Enjoy this pasta with a sausage Ragu' sauce, basil pesto, Walnut Pesto or trapanese pesto. The shape is also good for making pasta salad.
150 Caroline Street South at the Bauer Buildings ( King & Allen )
Waterloo, Ontario
519-741-1437
General email: [email protected]
Mon to Fri: 8:30am - 8:00 pm
Saturday: 8am - 6pm | Sundays: Closed | Special Holiday Hours
