Durum wheat semolina pasta
No thermal Damage A.G.E.
1 Slow Drying It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for "Stow Drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aromas of wheat and the natural colour of our semolina in order to guarantee a Superior Quality Pasta. 2 The Best Durum Wheats We select the best durum wheats from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops, an "al dente" pasta with an intense taste to savour. 3 Coarse Ground Semolina We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente". 4 Cold Mountain Water We only make our dough with cold Majella mountain water, at a temperature of lower than 15℃ to ensure that the pasta remains perfectly firm when cooking. 5 Coarse Drawing We draw our pasta coarse to guarantee the ideal porosity to best capture the sauce.
Food Safe
Green Dot
Italy Flag
Mobius Loop
| per 100g | |
|---|---|
| Energy | 1490 kJ |
| 351 kcal | |
| Fat | 1.5 g |
| of which saturates | <0.5 g |
| Carbohydrate | 69 g |
| of which sugars | 3.4 g |
| Fibre | 2.9 g |
| Protein | 14 g |
| Salt | <0.1 g |
RI= Reference intake of an average adult (8400 kJ / 2000 kcal)
May contain Eggs, Soy and Mustard
Country of Origin Italy
Store away from heat sources, from light and avoid damp places
Item code: 8090517
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