Ditalini of ancient durum wheat cappelli with turmeric and pepper

These ditalini are made with an ancient variety of durum wheat called Cappelli, which, although it has a lower yield and is difficult for farmers to work with, remains unbeatable in terms of taste and nutritional quality.

The durum wheat used is grown through regenerative organic agriculture, improving the vitality and fertility of the soil, thus creating a pasta rich in essential beneficial nutrients.

After harvesting, the wheat is ground to producefresh semolina subsequently processed within 12 hours at Km 0from one of the best artisan pasta factories in Italy, to keep the aromas and nutrients intact.

It contains a low molecular weight gluten that can be digested correctly by the body.

Two of the most beneficial spices known to man, turmeric and black pepper, have been added to the formulation, and of course all the ingredients come from organic cultivation.

Further insights

The production of pasta with ancient Cappelli durum wheat, milled and processed within 12 hours, is a process that focuses on quality and tradition. Here is an explanation of this fascinating process:

1. Semolina SelectionWe start with Cappelli durum wheat, an ancient Italian variety known for its nutritional qualities and its characteristic flavour.
2. Quick Grinding: The wheat is milled to produce fresh semolina. Milling occurs as close as possible to the time of pasta making, typically within 12 hours, to preserve maximum aromas and nutritional properties.
3. Dough: The semolina is mixed with water. The immediate use of fresh semolina ensures high taste and quality in the final pasta.
4. Bronze Drawing: The dough passes through bronze dies. This process gives the pasta a rough surface that allows for better adhesion of the sauces. The slow extrusion reduces stress on the dough, keeping the starches and proteins intact.
5. Low Temperature Drying: The pasta is slowly dried at a controlled temperature. This traditional method allows to preserve the flavors, the nutritional properties and to obtain a more digestible pasta, avoiding to denature the proteins.

This artisanal method of pasta production enhances the intrinsic qualities of Cappelli wheat, producing a final product that stands out for its authentic flavor and excellent ability to retain sauces. It is a celebration of Italian tradition and craftsmanship.