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.
The Taccozzelle, also called Tacconi, originated in Tuscany. They are square in shape with wavy edges and light grooves. This form is perfect for preparing ‘pasta e fagioli’.