In Italian, Trottoloni translates to “spinning tops”. This is a short twirly pasta built to catch sauce in all its twists and curves in. Perfect pair to either of our sauces. Made for the times when only dried pasta will do.
Made from Australian, durum wheat semolina from the golden triangle area of NSW for Saturday Nights Pasta. This pasta is slowly extruded through bronze dies and gently air dried at low temperature for 48 hours, to preserve the nutritional benefits, the best taste and digestibility. Made in Adelaide by pasta specialist who have proudly making pasta since 1980 doing traditional methods.
Australian durum wheat semolina flour, water. Two years shelf life.