The durum wheat semolina pasta is the result of the drawing and drying of a dough prepared exclusively with durum wheat semolina and water. The particular properties of durum wheat ensure that the starch does not disperse and therefore the pasta does not overcook, ensuring cooking durability and a dish with a unique and authentic taste. Being made up of only two ingredients, the quality of the pasta depends almost exclusively on the quality of the durum wheat semolina. It contains more proteins and gluten and the products that derive from them, have better preservation, a lower glycemic index and contain carotenoids, pigments capable of binding and eliminating free radicals. We use and select only durum wheat from Puglia and Basilicata.
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