Ingredients: "Saragolla" durum wheat flour, water. Contains GLUTEN.

Our tips: "Caserecce" are ideal in cold pasta salad preparations, to accompany light tomato sauces (with or without diced vegetables) in dairy-based sauces. To prepare a good pasta dish

*Saragolla": The wholemeal pasta is made with "Saragolla" type durum wheat flour grown directly by the "Pastificio" Testa in the province of Campobasso. This ancient variety of wheat is grown without the use of pesticides or herbicides. After harvesting, the wheat is stone-ground. The low operating temperature of the mill ensures that the nutritional properties of the flour are not altered. The resulting flour or semolina is processed with bronze dies to leave the surface of the dough rough and porous to better retain the sauce. The result is an exceptional dough that, once immersed in water, will give an intense aroma and a strong taste.
Saragolla" is an ancient variety of durum wheat, like "Senatore Cappelli", which was grown in southern Italy, in Sicily and Sardinia. It was introduced into Abruzzo in 400 AD by the proto-Bulgarian people (the Altzek), who came from Egypt. These varieties were replaced by modern wheat because of their low productivity. Reintroduced recently for its superior nutritional qualities, "Saragolla" is becoming increasingly popular. Its most famous name is "Khorasan" marketed under the registered trademark "Kamut".

Producer: Michele Testa - The Testa "Pastificio" in the province of Campobasso grows the ancient durum wheat "Saragolla" using the organic method and produces excellent quality pasta. After the harvest, the wheat is stone-ground and transformed into pasta by the expert hands of Michele Testa, who has become the master pasta maker in the region.

Nutritional information per 100 g:
Energy Kcal 351 / 1468 Kj
Fat 1.55g (of which saturated fatty acids 0.3g)
Carbohydrates 69.74g (of which sugars 2.7g)
Fibre 1.32g
Protein 12.14g
Salt 0.001g