Old Sicilian Pasta Wheat Wholegrain it is produced by hand with stone-ground flour at low temperatures.
Drawing to the bronze guarantees to the pasta a rough surface and rippled, typical of homemade pasta,
able to to hold back sauces and condiments and to enhance its flavor.
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Pasta of Timilia or Tumminia, one of the ancient native grains of Sicily, so-called ancient grains because they were once widespread and today they are not anymore. It was one of the grains for the most part disappeared because not very suitable to an intensive cultivation with mechanized processes and with wide use of fertilizers. Moreover, they yield lower yields per hectare than the most common crops of today's wheat. Timilia is a kind of summer wheat, that matures in three months. They sow it from the first of January to June, it does not need a lot of water, but rather hot. His flours, with little water, allow the production of dark-colored bread and pasta of great digestibility in addition it has a high protein value and a low gluten index. The packaging for choosing the decoration in the packaging wants to be a tribute to culture and to the Sicilian tradition. Each package is characterized by the presence of the "Sicilian Tombolo", an ancient lace handmade by the skilled hands of Sicilian women and which still today characterizes the culture and tradition of many Sicilian localities, for more than a century.
Ingredients: Sicilian Integral Hard Wheat Flour milled with stone, Water.
Properties per 100 g Energy 1505 Kj - 359 Kcal
Carbohydrates: 74.20 g
of which sugars: 2.80 g
Fats: 1.35 g
of which saturated: 0.31 g
Protein: 12.90 g
Sale: 0.01 g
Cooking: 5-7 minutes
Agricultural Company: Azienda Giorlando Grammichele CT
May contain traces of nuts and gluten.