Vorti-cee

Pasta Santina's Vorti-cee or Girelle, Vesuvio in Italian, is a Vortex-shaped pasta characterized by a larger top that gradually gets slimmer toward the base. It is made with durum wheat semolina, whole wheat, spelt flours from the USA. The flours used to make Pasta Santina are milled in the USA and they are 100% organic, without the use of chemical during its harvesting season. The dough has been kneaded and extruded by a bronze die to create its delicate shape. It is then dried at low temperature for about 24 hours to keep nutritional values safe. Did you know? Artisanal pasta is rougher in texture and coated with leftover starch, while industrial pasta tends to appear more golden and smooth.  It is intended to be served with a ragout sauces, such as Salsiccia or with beef or in a light sauce recipes maybe with some freshly shaved Pecorino on top. This makes the pasta easier for sauce to cling onto and gives it a much richer taste. Comes in a 12 oz Cooking time: 7 minutes