Whole wheat Semolina Pasta is obtained by grinding the wheat with a stone mill.
Dough is made by hand with pure water and then passed through bronze extruders that leave the dough with a rough surface.
Drying takes place on looms, at low temperature (about 35 /40°).

Whole wheat Semolina Pasta is obtained by grinding the wheat with a stone mill.
Dough is made by hand with pure water and then passed through bronze extruders that leave the dough with a rough surface.
Drying takes place on looms, at low temperature (about 35 /40°).

Whole wheat Semolina pasta obtained by grinding the wheat with a stone mill.
The dough is hand-made with wholemeal four, pure water, eggs of hens and it is cold rolled through calibrator rollers with micro-holes that let the pastry rough, according to the desired size.
Drying takes place on looms, at low temperature (about 35/40°).

Whole wheat flour obtained by grindling with a stone mill, enveloped in a protected environment with a transparent packaging.

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