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Farfalle al Pomodoro e Basilico from Antica Madia are colorful bowtie pasta made with Durum Wheat Semolina and only natural colorings of tomato, basil, and paprika. Farfalle al Pomodoro e Basilico are bronze extruded and dried slowly at a low temperature to achieve a better texture.
We recommend you serve this pasta simply with a San Marzano tomato sauce and extra virgin olive oil.
Pasta Antica Madia was founded in 2000, as a result of the great love from its owners, Ivo and Mariagrazia, to their land's traditions, the Langhe area. Located in the very heart of Piedmont, in Diano d'Alba, Antica Madia is an artisan family business whose specialty is the dry egg pasta. in recent years, 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.
Ingredients: Durum Wheat Semolina, Tomato, Basil, Paprika, Water
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.
Cooking time: 7-8 minutes
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