This semi-integral pasta is made with 'Saragolla' durum wheat flour cultivated directly by Pastificio Testa in the province of Campobasso. This ancient variety of wheat is cultivated without the use of pesticides or herbicides. After harvesting, the wheat is stone milled. 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 using bronze dies to leave the surface of the pasta rough and porous to better hold the sauce. The result is an exceptional pasta that, once immersed in water, releases an intense aroma and strong flavour. Saragolla' is an ancient variety of durum wheat, like 'Senatore Cappelli', which was cultivated in southern Italy, Sicily and Sardinia. It was introduced to Abruzzo in 400 A.D. by the proto-Bulgarian people (the Altzeks), who came from Egypt. These varieties were replaced by modern wheat due to their low productivity. Recently reintroduced for its superior nutritional qualities, 'Saragolla' is becoming increasingly popular. Its most famous name is 'Khorasan', marketed under the US registered trademark 'Kamut'.

Energy value kcal/Kjoule: 351/1468
Fat 1.55 g of which saturated fatty acids: 0.30 g
Carbohydrates 69.74 g of which sugars 2.7 g
Ash: 1.32 g
Protein: 12.14 g
Sodium: 0.001 g

Ingredients: organic durum wheat semolina, water. Contains GLUTEN.