Description
A short cork-screw shaped pasta. Available in plain or Tri-Color-a combination of egg, spinach, and beet pastas.
History
We are pleased to offer dried artisan made pasta by Eduardo’s. Eduardo’s has been making egg pasta in San Francisco for over 40 years. A blend of semolina and wheat flours are used along with local farm eggs-no salt, preservatives, or artificial colors are ever added. It is dried very slowly at low temperature to preserve the unique chewy texture and flavor. Eduardo's pasta was the overwhelming favorite in the 2001 San Francisco Chronicle's Taster's Choice, and scored high enough to be inducted into the Chronicle’s Hall of Fame.
