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.

Short spiral. They are the "fusions" of spinners that have given the name to this type of pasta, originally from Campania: it derives, in fact, from the ancient tradition of twisting a spaghetti around a stocking iron, with skillful and quick gestures. Ideal for meat and summer meats.