Agnesi
has been a Ligurian pasta maker since 1824. Its bow-tie farfalle are made
from durum wheat semolina alone and keep a firm bite. Cook for 12 minutes (10
for al dente). They work well in pasta salads, creamy or tomato sauces and
baked dishes.
Ingredients: Durum
wheat semolina. May contain traces of egg and soya. Allergens: contains wheat
(gluten); may contain egg and soya.
