Casino Di Caprafico Farro Pasta Bucatini,

• WHOLE EMMER WHEAT PASTA
  

The quality of wholeness of stone ground and unsorted emmer wheat gives the pasta a quality of rare organoleptic balance. These can be properly savored while cooking only if the foresight is used to drain the pasta “al dente” without reaching the complete cooking of the entire section. Emmer wheat pasta has no cooking resistance characteristics because it is obtained by drying at low temperatures but also because the gluten of emmer wheat is different from that of durum wheat. In fact, due to its “wild” composition, emmer wheat gluten can be tolerated by those with slight gluten allergies even if it does not solve the problem of serious intolerances (celiac disease).

It is advisable to cook the pasta in plenty of water, drain it even before cooking is “al dente” and season it using a large bowl. The ideal condiment, given the nutritional characteristics of the pasta, is a raw seasoning type such as ‘pesto alla genovese’ or simply with extra virgin olive oil, Parmesan cheese, and a pinch of pepper if desired.

• Stone-ground wholemeal flour
• Bronze Drawing
• Net wt: 17.6 oz – 500g
• Product of Italy

Ingredients: Natural Stone ground  Whole Emmer Wheat (Triticum dicoccum) Flour