Pasta artigianale en
davide
2022-09-07T11:51:48+00:00
ARTISANAL PASTA
Whole wheat flour of Timilìa
Our durum wheat semolina, obtained through stone milling, is transformed into pasta in an artisan workshop, which works small quantities, paying great attention to quality.
Bronze dies are used in the process and the subsequent slow drying takes place at a temperature constantly below 37 ° C for 24-48 hours.
Our pasta is produced using two types of flour: Whole wheat flour of Timilìa and Russello Semolina.
Getting an excellent durum wheat is essential. For this reason we work with passion and dedication, for four generations, meeting nature’s requirements in a particularly suitable territory: the inner Sicilian hillside, historically considered the granary of the Roman Empire.
But an excellent raw material also needs a process enhancing it to its best.
This is why we chose to make our pasta using the artisan process.
Timilìa whole wheat flour pasta
The short pasta formats made of Timilìa are:
The special format pastas of Timilìa are:
The short pasta formats made of Russello are:
The special format pastas of Russello are:
