Durum wheat semolina pasta1 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.
Durum Wheat Semolina Pasta
Allergy advice
May Contain Eggs
May Contain Mustard
May Contain Soya
May contain Eggs, Soy and Mustard
Typical values
per 100g
Energy
1490kJ
Energy
351kcal
Fat
1,5g
Of which Saturates
0,3g
Carbohydrate
69g
Of which Sugars
3,4g
Fibre
2,9g
Protein
14g
Salt
0g
Preparation and Usage
Water 6L Salt 100° Pasta 500 g, 11-30 Drain Cooking time: 10-13 min.
Origin Information
Country of Origin: Italy
Cooking instructions
General
See pack for full cooking instructions.
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