Pasta Michele Portoghese is made using the traditional methods, but is guaranteed with state-of-the-art quality controls, hand selected grains and the perfect dose of durum wheat semolina. The drying process is slow with a low temperature as it is the most delicate phase requiring maximum attention. The temperature notably affects both the taste and protein content, therefore, our process ensures a high nutritional value, the flavour of the product and causes the pasta to maintain a high quality performance during and after cooking.

Le Puntine belong to the very small pasta family. The geographical origin of this form is uncertain. They are generally served in soups with a broth enriched with croutons or strips of thinly cut vegetables. They can also be used in soups that are creamy and velvety.