TRADITIONAL PASTA MAKERS IN ITALY SWEAR BY DURUM WHEAT FOR PURE PASTA.  MAKES NO DIFFERENCE WHETHER IT'S SIMPLE OR FLAVORED......WITH EGG OR WITHOUT...THIS NATURAL ELEMENT IS ESSENTIAL IN QUALITY PASTA.  ITALIANS FOLLOW A PRECISE METHOD OF PRODUCTION OF PASTA THAT INVOLVES DRAWING, ROLLING AND SUBSEQUENT DRYING OF THE DOUGH UNDER CERTAIN TEMPERATURES. 

CAPELLI PASTA IS A THIN TYPE OF LONG PASTA...CAN BE MARKETED AS ANGEL HAIR.  THE PASTA COOKS QUICKLY WHICH MAKES IT GREAT IF YOU ARE IN A HURRY.  MAKE SURE YOU ADD SEA SALT AND EXTRA VIRGIN OLIVE OIL TO YOUR PASTA WATER.....THEN BOIL THE PASTA FOR ONLY A FEW MINUTES.....IF IT FORMS CLUSTERS THEN YOU HAVE BOILED IT TOO LONG.....

BECAUSE THE PASTA IS SO DELICATE, IT IS BETTER TO USE LIGHTER SAUCES THAT WILL COMPLEMENT IT.  IT IS THE PERFECT PASTA TO ADD TO OUR SEVILLANO EXTRA VIRGIN OLIVE OIL AND OUR DIPPING OIL BLEND OF HERBS....FINISH WITH PARMESAN CHEESE.  YOU CAN ALSO USE THIS WITH OUR RED HEIRLOOM OR GARLIC ROASTED PASTA SAUCE....OR MY FAVORITE....THE CAPPELLI PASTA DRIZZLED WITH ONE OF OUR NAPA VALLEY EXTRA VIRGIN OLIVE OILS, SEA SALT AND PARMESAN CHEESE......

DURUM, WHEAT AND WATER

PERFECT WITH OUR PASTA SAUCES!