For the production of Dolopia Traditional pasta we only use fresh goat milk without adding any water. This is the reason for the authentic strong aroma and rich taste. Dolopia's pasta is made in small lots, slowly extruded in order to avoid any heating up so that all natural wheat flavours can be preserverd. A very critical production point is the fact that we use brass dies in order to produce pasta with rough surface and exceptional texture which optimizes sauce adhesion. Our pasta is air dried - in well ventilated rooms at room temperature. Using this process we guarantee that the wheat’s natural flavors and aromas are well maintained.
No use ofadditives or preservatives. No added salt.
Light and tasty, ideal for vegetarian dishes or for cold pasta salads, or as a side dish to meat dishes.
Ingredients: Flour of durum wheat Mavragani, semolina, porcini