Description
Organic Maccheroncini rigati – “Classic” durum wheat semolina pasta.
A short pasta form among the most classic in the Italian pasta-making tradition, maccheroncini rigati are made with a mixture of organic durum wheats grown in our own countryside.
For those who love the more traditional taste of pasta without sacrificing the safety, nutritional richness, and the original flavor of the organic pasta.
Slow-rotation stone-ground semolina
Our organic semolina and flours are ground by natural stone, thanks to the buhrstone millstones imported from nearby France, in our slow-turning mill.
As the grains are not heated during milling, our process allows us to maintain all the nutritional characteristics of the resulting flours.
Bronze-die extruded and low temperature -dried pasta
Bronze die-drawing makes pasta particularly textured and porous, characteristics that allow sauces and condiments to be well retained, greatly improving the taste of the pasta dishes made.
We use the ancient process of low-temperature drying, maximum 40°C, which entails significant advantages: all the flavors, nutritional and “sensory” characteristics of the source grain are preserved, as well as the starches that make the pasta more digestible as well as more elastic and pleasant to the bite.
This way we spend more time on the production, but as with all good things produced with love … we take the time to make them in the best way possible.
Sourced from our in-house certified organic supply chain
Our entire organic supply chain is based in the green hills of the Umbrian Apennines, but above all it is an exclusively in-house supply chain.
It means we have full quality control of every stage of production, from sowing to harvesting, from milling to packaging.
This is a further guarantee of the traditional values already inherent to organic farming: no chemical treatments, no improvers or preservatives, respect for the earth, and the safety and wholesomeness of the food produced.
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