Gourmet

The pasta used for the fusilli is made from Durum wheat. It is a tricky wheat to work with compared to other varieties because it requires hot water (190°F hot) to release the gluten and integrate the wheat and liquid to form a smooth pasta. Once the pasta is formed into sheets and allowed to cool, it's rolled to a thickness of three-eighths-of-an-inch and then cut into thin ribbons.

This Tumminia Artisan Pasta made with ancient Sicilian wheat semolina was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

Penne rigate of ancient Sicilian durum wheat semolina perciasacchi. This Artisan Pasta, born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that, thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient Sicilian wheat flour, was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta.

This Artisan Pasta of ancient grains, with Tumminia flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Russello flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Tumminia or Timilia flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Russello flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta made with ancient Sicilian Russello wheat semolina, was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

This handcrafted pasta made from ancient Sicilian wheat semolina Perciasacchi, was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient grains, with Russello flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent durum wheat is still produced today, excellent for making pasta. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Tumminia or Timilia flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Perciasacchi flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Russello flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

This Artisan Pasta of ancient wheat, with Tumminia or Timilia flour was born in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the warm Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

Casarecce Tumminia or Timilia - Ancient Sicilian Wheat Flour
Artisan Pasta of Ancient Wheat, with Tumminia or Timilia flour, produced in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

Casarecce Russello - Ancient Sicilian Wheat Flour
Artisan Pasta of Ancient Wheat, with Russello flour, produced in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.

Casarecce Perciasacchi - Ancient Sicilian Wheat Flour
Artisan Pasta of Ancient Wheat, with Perciasacchi flour, produced in Sicily for centuries engaged in the cultivation of durum wheat. It is here that thanks to the Mediterranean climate, the natural suitability of the soil and the hot Sicilian sun, excellent ancient durum grains are still produced today, excellent for pasta making. Slowly dried and bronze drawn according to tradition.