The dough of every spaghetti, fusill, penne or tortiglione from Pasta Rey consists of 88% durum wheat semolina and 12% water.
The production of Pasta Rey is a combination of meticulous artisan skill and high-tech processes using two different methods:

WITH BRONZE DIES
This is a processing method that roughens the surface of the pasta and therefore has excellent sauce binding properties and can be ideally combined with all dressings.

WITH TEFLON DIES
This method makes the surface of the pasta smooth and golden in colour, perfect for light and less elaborated sauces.

This is to meet the taste and expectations of all pasta lovers.