Description
Durum wheat pasta is made using only durum wheat grown in Italy using strictly organic methods, either by Girolomoni or by farms which have a special agreement with them.
Drying takes place at low temperatures and over very long periods of time (approximately 12 hours for long pasta and 8 hours for short pasta) to preserve all of the grain’s nutrients and sensory qualities.
Girolomoni use semolina ground so as to remove only the single outermost cortical layer. It is therefore pasta that is rich in fibre.
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