100% Durum Wheat Semolina
Pure and simple: wheat and water is what our pasta is made of… durum wheat, to be more precise. One of the most important qualities of durum wheat is that it contains more proteins than common wheat. These proteins, especially gluten, are essential for producing high-quality pasta – that is, a pasta that will remain firm, or “al dente,” when cooked. The grinding of durum wheat grains produces a coarse flour called semolina, which is the only flour used in all our pasta. Any other kind of flour – that is, the common wheat flour that is used in many breads, desserts and other preparations – results in a pasta that becomes mushy when cooked and has much less nutritional value.
We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce.
Low Temperature and Slow Drying
We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value.