Our authentic Italian pasta begins in the durum wheat fields of Puglia, Italy, where climate and soil produce premium grains. Expertly milled semolina flour is combined with cool, spring water, then extruded into pasta shapes. With a traditional method of slow drying at low temperatures, DeLallo Pasta retains its fresh-bread taste and cooks al dente every time. One of the most common short cuts, elbows can be found dressed in creamy cheese sauces that are easily caught in their hollow, curved tubes.

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