We produce our whole wheat line pasta only using the durum wheat that we grow and harvest every year in the fields surrounding our pasta factory, following the Good Agricultural Pratices. Semolina and water are the only two ingredients. The milling process here preserves every element of the wheat: the germ, the endosperm and the bran. This results in a higher content of fibre and minerals. We use circular bronze dies to shape our pasta and then we dry it at temperatures below 44°C. It takes 23 hours for our two short pasta cuts and 40 hours for our whole wheat spaghetti.
Whole Wheat Fusilli have a length of 40 mm and a diameter of 12 mm. Their cooking time is between 7 and 9 minutes.
Ingredients: Semolina and water
Cooking time: Between 7 and 9 minutes.
Our pasta is produced from durum wheat cultivated directly by the company. Semolina and water are the only ingredients.
The milling process preserves every element of the wheat: germ, endosperm and bran. This allows to maintain unchanged all the nutritional and vitamin properties with a greater contribution in terms of fibre and mineral salts. We use circular bronze die plates and we dry pasta at temperatures lower than 44°C, taking about 20 hours.
Whole wheat fusilli have a diameter of 12 mm and a length of 40 mm. Their cooking time is between 7 and 9 minutes.