These linguine are made from an ancient variety of durum wheat called Cappelli, which, although it has a lower yield and is laborious for farmers to grow, remains unbeatable in terms of taste and nutritional quality.
The durum wheat used is grown using regenerative organic farming, which improves the vitality and fertility of the soil and produces a pasta rich in beneficial essential nutrients.
After harvesting, the wheat is milled into fresh semolina, which is then processed within 12 hours, locally (0 km), by one of Italy’s best artisan pasta makers, to keep the aromas and nutrients intact.
It contains a low-molecular-weight gluten that the body is able to digest properly.
Two of the most beneficial spices known to man, turmeric and black pepper, have been added to the recipe. Naturally, all the ingredients come from organic farming.
Further insights
Making pasta from ancient Cappelli durum wheat, milled and processed within 12 hours, is a process centred on quality and tradition. Here is an explanation of this fascinating process:
- Semolina Selection: The starting point is durum wheat of the Cappelli variety, an ancient Italian variety known for its nutritional qualities and its characteristic flavour.
- Quick Milling: The wheat is milled to produce fresh semolina. Milling takes place as close as possible to the time the pasta is made, typically within 12 hours, to preserve the aromas and nutritional properties as fully as possible.
- Dough: The semolina is mixed with water. Using the fresh semolina straight away ensures great flavour and high quality in the finished pasta.
- Bronze die extrusion: The dough is passed through bronze dies. This gives the pasta a rough surface that helps sauces cling better. The slow extrusion reduces stress on the dough, keeping the starches and proteins intact.
- Low-Temperature Drying: The pasta is dried slowly at a controlled temperature. This traditional method preserves the flavours and nutritional properties and produces a more digestible pasta, without denaturing the proteins.
This artisanal method of making pasta brings out the intrinsic qualities of Cappelli wheat, creating a finished product that stands out for its authentic flavour and its excellent ability to hold sauces. It is a celebration of Italian tradition and craftsmanship.
