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In Italian, Trottoloni translates to “spinning tops”. This is a short, twirly pasta built to catch sauce in all its twists and curves. A perfect pair for either of our sauces. Made for the times when only dried pasta will do.
Made from Australian, durum wheat semolina from the “Golden Triangle” area of NSW for Saturday Night Pasta. This pasta is slowly extruded through bronze dies and gently air dried at low temperature for 48hrs, to preserve the nutritional benefits, the best taste and digestibility. L’Abruzzese Artisan Pasta is an Italian family business who have proudly been making pasta since 1980 using traditional methods.
Australian durum wheat semolina flour, water.
2 year shelf life.
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