A treat for the taste buds, the pasta made in Torpes near Besançon has been a hit on local markets and in nearly 90 points of sale in Franche Comté for 2 years. Former managers of a leisure structure in the Comtoise capital, Julien and Julie embark on the adventure of pasta after having toured France to learn everything about how fusilli, shells and other macaroni are made!
With the help of local cereal producers such as Laurent du Gaec Goiset near Vesoul, the supply of wheat is in short circuit mode and made from old varieties such as Poulard wheat which allows the products made by the two specialists. And among the range, you will find purple and green colored pastes! The former are made from beetroot juice, the latter with spirulina from the Jura.
Find in this replay the good advice to cook your pasta well and the best accompaniments of sauce like that with kale cabbage, tasty and full of foods good for health.