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Farfalle all'Aglio e Peperoncino are colorful bowtie pasta made with Durum Wheat Semolina and garlic and chili pepper.
Garlic and Chilli Farfalle from Antica Madia are bronze extruded and dried slowly at a low temperature to achieve a better texture.
Enjoy this pasta with your favorite sauce and an excellent Umbrian or Tuscan Extra Virgin Olive Oil.
Directions: Suggestions for a perfect dish: Use 6 quarts of water for every 1 lb of pasta. Bring water to a boil. Add sea salt to taste. Add pasta to boiling water. Stir from time to time. Drain, reserving about 1 cup of the cooking water. Transfer the pasta to the pan where you have your sauce. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist. Garnish with cheese and serve immediately.
Ingredients: durum wheat semolina, dehydrated chili, dehydatred garlic, and paprika.
Cooking time: 7-8 minutes.
Pasta lâ€™Antica Madia was founded in 2000, as a result of the great love from its owners, Ivo and Mariagrazia, to their landâ€™s traditions, the Langhe area. Located in the very heart of Piedmont, in Diano dâ€™Alba, Lâ€™Antica Madia is an artisan family business whose specialty is the dry egg pasta. in recent years, Lâ€™Antica Madia has specialized in coloured pasta. Only natural raw materials are used to give colour to the pasta: spinach for green, turmeric for yellow, red beet for red and so on.
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