Produced by Mulino Val D'Orcia 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!
The pappardelle are made with ground stone grains in the mill of the company, drawn in bronze, slowly dried and at a low temperature.
The pappardelle, like the other types of pasta in the Val d'Orcia mill, are a handicraft, 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.
:: - ingredients - ::
Durum wheat semolina Senator Hats, soft wheat flour Verna, water at 30%
Origin of raw materials ::
Italy - Tuscany - Siena
Ancient grain - Senator Cappelli
Cool dry place
Manufacturing Process ::
Stone-ground flour, Bronze drawing, slow drying at low temperature