Pirro Pasta is a high quality choice of Italian pasta

Pastificio Pirro’s pasta is the result of an accurate production process, driven by the constant search for quality and the respect for tradition of the Italian taste. The dough is mixed at low temperatures, to prevent any thermal damage of the proteins, it is extruded through bronze dies and then slowly dried at low temperature for 16-30 hours (according to the pasta shape) to protect the gluten structure. Pirro Pasta is made of excellent raw materials: top quality durum wheat semolina with high protein content, high gluten index, high grain size value, low ash content and pasteurized fresh eggs from healthy free range hens. Pirro Pasta is the high quality choice.
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