We grow our organic durum wheat with care, in Italy, with a traceable, controlled supply chain.
We then gently transform it into semolina in our Mill, then we mix it with spring water from the hills around Montebello, and a little at a time, we shape it through our dies.
The pasta we make is dried slowly (7–12 hours according to the formats) at a temperature of 60-65° to preserve as much of the nutritional value of the kernel as possible in the pasta too.
Grinding, semolina recipe, and slow drying create a pasta that preserve the flavours and aromas of the wheat.
Organic Durum Wheat Semolina, Water