Saturday Night Pasta - Trottoloni Marsala all wild ferments and the

all wild ferments and the use a traditional Champagne press

The olive oil coloured

which is why he loves his roots and the past he carries within him

Finishes with a creamy sweetness that coats followed by once again by oak and a pepper spice that lingers

Saturday Night Pasta - Trottoloni Marsala all wild ferments and theIn Italian, Trottoloni translates to spinning tops. This is a short, twirly pasta built to catch sauce in all its twists and curves. A perfect pair for either of our sauces. Made for the times when only dried pasta will do. Made from Australian, durum wheat semolina from the Golden Triangle area of NSW for Saturday Night Pasta. This pasta is slowly extruded through bronze dies and gently air dried at low temperature for 48hrs, to preserve the