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ilcerreto biologicoicea

Biodynamics, organics durum wheat pasta

The durum wheat pasta is obtained only by using durum wheat, which we grow in the Cecina Valley, strictly through the organic method. The flour is made by a cylinder mill with organic certification. Our pasta is processed through the bronze wire-drawing machine: such machines are characterised by a particular structure that doesn't lend pasta a smooth aspect – like the common pasta types - but rather rough.

The roughness helps to hold the condiment and to make the pasta far more appetizing. The drying process takes a long time: about 24 hours for the long pasta and about 8 hours for the short pasta. This allows to keep intact all the nutritional and sensory values of the wheat. Manufacturing process: flour dough, bronze wire-drawing, drying process at maximum 45°, wrapping, packaging.