One of the most fascinating people in the pasta business is Michele Repucci, the owner of the traditional Irpinia pasta production La Montanara. Accountant by day and dancer/musician/ entertainer by night he also runs this amazing and traditional company, started by his grandmother’s homemade pasta production in the 70’s. A fun twist on each cut and a flavor that comes from 100% top quality Italian wheat, makes this as good as grandma’s original recipe.
Durum wheat semolina flour, water.
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