Sorella Italian Pasta

At Sorella we make all pastas in-house with our Rosito Bisani extruder.

The ingredients we use for our pastas are very simple. There’s three ingredients:
Semolina flour
Whole eggs

We let that kneed for approximately 15 to 20 minutes, hydrate for another 15 to 20 minutes, and then we extrude it through Italian bronze dies.

We use these imported dies for all our pastas including, rigatoni, spaghetti, linguini, casarecce, and a massive die for our lasagna.


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