Italian pasta TAGLIOLINI of Wholemeal Dicoccum ORGANIC 0,4 Kg

Italian pasta produced by Mulino Val d'Orcia - Tuskany

The Tagliolini are made with organic stone-ground flours in the company mill, drawn in bronze, dried slowly and at low temperature.

The wholemeal spelt Tagliolini, like the other types of pasta from Mulino Val d’Orcia, are an artisanal product, the surface is extremely porous and capable of retaining sauces; even by simply tasting it with good extra virgin olive oil, it is possible to recognize their unmistakable flavor. The pasta has a characteristic dark amber color.

Mulino Val d'Orcia pasta is produced using fine varieties of ancient grains, grown on the farm using organic methods; Senatore Cappelli durum wheat gives the pasta a greater quantity of fiber and minerals than industrial products, maintaining the lipid-vitamin properties of the grain unaltered. The resulting pasta is more balanced and more easily digestible and above all with a lower glycemic index.

Those at Mulino Val d'Orcia are farmers before being master pasta makers and that's what makes the difference!

::- cooking time -::

5 minutes

A good rule of thumb is to use 1 litre of water for every 100 g of pasta; add salt when the water is boiling and then the pasta, taking care to mix slowly.

Store the pasta in a cool, dry place away from light and heat sources.

::- ingredients -::

organic wholemeal spelt flour, water

::- production -::

Bronze drawing, on average 18 hours of drying at a temperature of 38 / 42 °C 

::- packaging disposal -::

Label: PAP 22 – Paper

Bag: PP5 – Plastic

It is advisable to check the provisions of your municipality.