Artisanal whole wheat pasta made with ancient Sicilian grains, available in an organic version.
Made with selected Timilia, Russello, Perciasacchi, and Farro semolina, it offers an authentic, intense, and pleasantly rustic flavor.
The pasta is produced using traditional methods: rough bronze dies and kneading with alkaline water, resulting in a more digestible pasta that preserves the natural flavor of the grain.
Slow drying, at temperatures below 42°C for a period ranging from 40 to over 70 hours, preserves the nutritional and organoleptic properties.
Properties and Benefits
Quality of Raw Materials
Sicilian ancient grains are historic varieties grown in Sicily before the introduction of modern grains.
Their cultivation guarantees lower yields but superior quality, with characteristics that make them more compatible with the contemporary diet.
All the grains used by Molino Ferrara come exclusively from natural or organic Sicilian crops, managed by farmers selected through supply chain contracts.
To ensure high quality standards, periodic multi-residue checks are performed on the entire production.
Whole grain semolina from ancient Sicilian durum wheat, alkaline water.
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