Verrigni pasta is imported from Abruzzo, Italy and is the only gold dyed pasta in the world.
Verrigni has its beginning in 1898, when Luigi Verrigni became the supplier for noble families of Rosburgo, the Roseto degli Abruzzi. Today, Gaetano, his great grandson, oversees production with the same level of attention to detail and quality.
Verrigni pasta’s quality comes from the grinding of the finest wheats available by hand with stone millstones, and the water of Gran Sasso. Verrigni dries their pasta in camerinas - small rooms with specially designed fans that keep the temperature of the pasta between 45 and 50 degrees - the ideal temperature for drying pasta
Verrigni's gold cut pastas have a different consistency than those cut with bronze molds. Gold dies confer a special rough thin texture and a distinctive taste. When cooked, its absorption is rapid, and the pasta has a more intense wheat taste and a bright yellow color.
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