POSCHIAVO VERMICELLI PASTA (500 G)

The Poschiavo mill and pasta factory began in the hands of Augustinian nuns in Poschiavo, Switzerland. By the late 19th century, the Fisler family acquired the property and today the fifth generation of Fislers run the business, still in Poschiavo. Located just north of the region of Lombardy, Italy, at a high elevation of 3300 feet in the southeastern canton of Grisons, Switzerland. Durum wheat is coarsely ground and mixed with local mountain spring water. The extra-long pasta dries slowly in the mill's attic for about a week, then packed by hand in brilliant red and blue paper. This fine Swiss wheat and water makes for a toothy, nutty pasta that allows sauce to cling and coat each strand. Add a few extra minutes to your typical cooking time for this pasta.