Produced with ground grain mills in the mill of the company, drawn in bronze and slowly dried and at low temperature. It contains fibers and minerals, more digestible and with a lower glycemic index
Ingredients: durum wheat semolina Senator Hats, soft wheat flour Verna, water at 30%
Mulino Val d'Orcia before being pasta masters are farmers and that's what makes a difference!
Noodles are made with ground stone grains in the mill of the company, drawn in bronze, slowly dried and at a low temperature.
Noodles, like the other types of pasta in the Val d'Orcia mill, are a hand-made product, the surface is extremely porous and able to retain the sauces; Simply tasting it with good extra virgin olive oil you can recognize their unmistakable flavor. The pasta has a characteristic amber color.
The Val d'Orcia Mill Pasta is produced using valuable varieties of ancient grains cultivated in a farm with a biological method such as: Senatore Cappelli durum wheat and Verna wheat which give the product quantities of fibers and minerals larger than industrial products, while maintaining Unchanged the grain's lipid-lipid properties. The obtained paste is more balanced and easier to digest and especially with a lower glycemic index.
Produced with organic stone milled flour inside our farm’s mill, bronze-cutted and slowly dried at low temperature. Our pasta is an artisan product, extremely porous, with its characteristic amber color and unique taste!
Our pasta made with stone milled flour, is more rich in fiber and minerals than the industry pasta, more balanced because has a lower glycemic index.
durum wheat semolina Senator Hats, soft wheat flour Verna, water at 30%
| FEATURES | |
| Package :: | Pacco |
| Quantity :: | 0,5 Kg |
| Origin :: | 100% Italy |
| Region of Origin :: | Italy - Tuscany - Siena |
| Variety :: | Ancient grain - Senator Cappelli |
| Certifications :: | CCPB |
| Color :: | Amber |
| Ingredients :: | Senatore Cappelli durum wheat, flour Verna wheat, 30% water |
| Storage :: | Cool dry place |
| MANUFACTURING PROCESS | |
| Manufacturing Process :: | Stone-ground flour, Bronze drawing, slow drying at low temperature |
| NUTRITIONAL VALUES (for 100 g of product) | |
| Energy [Kcal] :: | 348 |
| Fatty [g] :: | 1,55 |
| Saturated Fatty Acids [g] :: | 0,3 |
| Total Fibers [g] :: | 3,48 |
| Salt [g] :: | 0,005 |
| Proteins [g] :: | 12,2 |
| carbohydrates [g] :: | 69,52 |
| of which Sugars | 0,2 |
| ALLERGENS | |
| Gluten :: | Included |
