Maccheroni Beetroot

Pasta made in Scotland

This Slowly Dried Maccheroni is drawn from a bronze die, creating a rustic texture ideal for capturing and enhancing sauces. Dried for around 72 hours at a low, natural temperature, mirroring the traditional Italian methods before companies prioritised quantity over quality. Using premium Durum wheat flour, we maintain the pasta's structure for a delightful al dente bite in every mouthful.

Our Beetroot Maccheroni are made with only Scottish beetroots, it is bronze die and dried at natural temperatures for more than 48 hours. Subtle earthy, rustic and delicate. We recommend to pair it with Goat's Cheese, whole nuts or pumpkin.

Ingredients: 20% Scottish Beetroot, Durum Wheat Flour (Gluten).

Allergy advice: contains gluten (wheat)
May contain traces of Soy and Mustard

Slow dried pasta
Made using Italian durum wheat
Produced in Scotland
Independent business
Wholesome