Molino Ferrara Pasta from Sicilian Durum Wheat Semolina

Sicilian durum wheat pasta is produced by artisanal processing; of the dough according to the pasta-making tradition, the drawing at bronze to achieve a rough and porous surface, slow drying at low temperatures for an always al dente texture, and pure alkaline spring-like water are the characteristics that make the pasta of the FERRARA SPRING a product of excellence of the new Sicilian culinary tradition with a rich and genuine flavor.
But above all, produced with native grains of transparent traceability, harvested at the right maturity for optimal product preservation

HANDMADE PASTA FROM SICILIANHARD GRAINS (BLEND)
Pasta with a delicate and pleasant taste made with sharp-edged semolina from Sicilian hard grains (blend).
The resulting product has superior quality characteristics.
Roughly drawn and kneaded with alkaline water, which makes it even more digestible and does not alter the taste of the semolina.
Dried at temperatures not exceeding 42°C from 40 to over 70 hours depending on format requirements

Ingredients: Sicilian durum wheat semolina, alkaline water.

Allergens: gluten.
Sizes: 500g

Artisanal Old Sicilian Wheat Pasta
Pasta with a delicate and pleasant taste.
Ancient durum wheat semolina from non-intensive cylinder milling that respects the grain, the resulting product has superior quality characteristics.
Roughly drawn and kneaded with alkaline water that makes it even more digestible and does not alter the taste of the semolina.
Dried at temperatures not exceeding 42°C from 40 to over 70 hours depending on format requirements.
The green line is aimed at a pasta-loving, health-conscious public as well.
Thanks to the low “glutinic index,” it turns out to be more digestible, avoiding the sense of heaviness caused by common pastas.
This line is aimed at high-end foodservice being a high-quality artisanal pasta with production characteristics that make it a premium product with nutritional qualities that ensure the well-being of its customers while providing an extra service to those with gluten intolerance.

Monovarietals: Perciasacchi, Russello.

Characteristics of the raw material: ancient Sicilian grains are durum wheat populations that were grown in Sicily before the advent of dwarfed modern grains.
They have a lower yield per hectare, and because of this the raw material has a minimum cost three times higher than conventional grains.
It has allergenicity characteristics that make them more compatible with the human diet.
Gluten with lower strength is more digestible and can be consumed by those with gluten intolerance.
Grown naturally or organically, they have no chemical residues whatsoever.
Molino Ferrara performs periodic multi-residual spot examinations to ensure product quality.
All of Molino Ferrara’s ancient grains are grown in Sicily by trusted farmers with supply chain contracts.