Saturday Night Pasta - Trottoloni Marsala all wild ferments and the

all wild ferments and the use a traditional Champagne press

natural green cover between the rows

A healthy dose of oatmeal lends the beer a full body and velvety texture

blended with raw alcohol steeped in sugar

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

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