Rolled pasta

Even with the rolled noodles, we have modeled the traditional approach perfectly: As with the rolling pin, the dough is rolled out and cut into strips. Although this manufacturing principle is especially complex, but also enables the very high quality of the pasta: Since the dough is rolled out cold, stay the nutrients. And by rolling out the air trapped in the dough and the pasta will receive a slightly textured surface. The band rolled the pasta makes it easier and easier to digest, and the structure remains attached to the rolled noodles very much sauce.