Not all people know that the wheat we eat now is different from what we ate 50 years ago because the former is very common and is now considered a niche. Furthermore, durum wheat has different nutritional characteristics than those of common wheat, which is mistakenly associated by many.
The soft wheat flour milled with stone is the least processed flour on the market as it is obtained by pressing the whole grain, without further addition of bran. This makes it a flour rich in fiber. The stone milling, moreover, allows to obtain a flour with an irregular granulometry that guarantees a taste and a more intense perfume to the flour.
Our production is distinguished by the bronze drawing that gives the pasta a whitish and rough to the touch, the slow drying that makes this process natural and the use of low temperatures that help stabilize the Pasta. By opening a package of our pasta you can in fact "feel" the scent of the raw material, this is a sign of a higher quality.
Legumes, rich in protein, have great nutritional properties, a high energetic and therapeutic value and power able to lower cholesterolemia.
They are particularly indicated in diets with high fiber content.