Available shapes are countless. The choice is essentially linked to sauces and in-season vegetables.
Gigantoni and Lumaconi to be filled and baked, Strozzapreti, Capricci, Fiorentini and Nodi Marini for prestigious sauces, Ruote and Permanenti for pasta salads, Fresine, Spaghetti and Calamarata for fish sauces, Taccole for chickpeas and Pasta Mista for beans.
The handicraft drying method used in Setaro pasta factory keeps intact pasta organoleptic properties, ensuring the original taste.
The chart shows the variations of Vitamin B1 (Thiamine) and Vitamin B2 (Riboflavin) between pasta prepared with handicraft method and pasta prepared with the industrial one, dried at different temperatures. Increasing the drying temperature in the industrial process pasta organoleptic properties decrease notably, reducing also the taste.