Eliche Giganti from Afeltra are made with the best Durum Wheat Semolina mixed with water from Gragnano. Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Eliche Giganti are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!
Eliche Giganti literally means huge helix in Italian, in fact, the shape reminds us of a spiral.
Enjoy this pasta with pesto or ragù.