Tanda e Spada Speciality Pasta
Sardinia.
Natalio Tanda and Antonio Spada have been making pasta since 1988. They have now been joined by their two sons and the quality of their product is dependant on two things: ingredients and the speed of manufacture. Top quality Sardinian durum wheat flour and mineral water are used to make a dough that is then kneaded at length and extruded slowly through bronze dies, not slippery, Teflon coated ones. The pasta dries out naturally for between 15-20 hours in warm rooms called caldaia instead of being speed dried with hot air. The resulting pasta has a fabulous texture and flavour. In 1999 Tanda e Spada started their organic range which uses Sardinian durum wheat flour grown without pesticides or artificial fertilisers.
The chilli and squid ink Spaghetti in this Speciality range use the same organic flour as the organic range, but the natural flavourings are not certified.
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