Pasta from durum wheat

Pasta from durum wheat

Several durum wheat pasta from several manufacturers.

  • Pasta formatted in a different way

    Don Antonio, Abruzzo.

    Good Sughi require good noodles. Don Antonio used best durum wheat semolina from Puglia and Abruzzo famous mountain spring water for these aromatic, chewy pasta. The dough is slowly pressed and dried by bronze molds. The finished pasta is carefully placed by hand in the pretty boxes. For the formats, the producers have been looking all over Italy. The result: the more unusual Pennoni, Spugnole and Reginelle.


    copyright text : viani.de
  • Pasta formatted in a different way

    Cascina San Giovanni, Piedmont.

    These noodles give pleasure. Colorful, natural colors and unique designs like butterflies and hearts are the perfect gifts. Why not try pasta instead of roses ?!


    copyright text : viani.de
  • Our favorite pasta of Massimo Mancini, the wheat farmers

    Pasta Mancini, brands.

    Massimo Mancini is the only pasta producer in Italy, which processes its own durum wheat. He experimented with traditional varieties of the region and old varieties. Today there are Levante, a durum wheat, which contains a high gluten content and so binds the dough, and San Carlo, which provides the elasticity of the pasta. He works exclusively with the flour a year to the uniform quality sake - just vintage noodles. Its modern, excellent structured by the workflows manufactory is among the fields. The distances are short and the production of a careful slowness. Aroma and taste of the noodles are intense and of course, as you stroll personally through the production rooms.


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