Pasta extruded through bronze

Pasta extruded through bronze

Extruded through traditional 'bronze dies' creating a textured pasta with a rough surface, allowing sauces to stick for a fuller flavour. Have selected Italian durum wheat semolina to produce a traditional, porous bronze-die pasta. Pasta made using this method has a rough surface which allows sauces to stick during cooking for a fuller flavour. The colours red and green are given by the addition of natural ingredients such as spinach, and tomatoes dehydrated.

Fusilli pasta made with ancient Perciasacchi wheat flour
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.
€2.50
Maccheroni Rigati made with Tumminia ancient wheat flour
Last items in stock
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.
(5/5) on 1 rating(s)
€2.50
Penne Rigate made with ancient Sicilian Perciasacchi wheat flour
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.
(5/5) on 1 rating(s)
€2.50
Busiata pasta made from ancient Sicilian grains perciasacchi
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.
€2.50
Timilia flour
The precious Timilia flour is a wholemeal flour which, during the phase of separation from the bran, sifting, is not very refined. It takes its name from the ancient Sicilian durum wheat Timilia or Tumminia (Triticum durum), from the stone grinding of which a nutritionally rich flour is obtained.
€3.30
Mallorcan flour
Obtained with the stone milling of the ancient Sicilian Majorca wheat, the Majorcan flour is a soft wheat flour formerly used in our island for the production of sweets, in particular for the Sicilian cannoli rind, and recently rediscovered for its quality. and digestibility.
€3.50
Perciasacchi flour
Last items in stock
Perciasacchi Flour is a whole durum wheat flour obtained from the stone milling of Perciasacchi wheat, an ancient Sicilian wheat often called "Sicilian kamut" improperly because, according to recent studies, the Sicilian native cultivar already existed before the kamut.
€3.30
Flour of Senatore Cappelli
Out-of-Stock
The Senatore Cappelli durum wheat flour comes from a "hybrid" grain, a cross between different wheats, milled in stone. Senatore Cappelli is the youngest of the ancient Sicilian grains. It was created by the agronomist Nazareno Strampelli who named it in honor of Senator Raffaele Cappelli who had granted him land for his experiments.
Penne of ancient Sicilian wheat flour Tumminia
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.
€2.50
Penne rigate Russello ancient Sicilian grain
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.
€2.50
Busiate Tumminia farina di grano antico siciliano
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.
€2.50
Busiate Russello ancient Sicilian wheat flour
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.
€2.50
Maccheroni Rigati made with Russello ancient wheat flour
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.
€2.50
Maccheroni Rigati di farina di grani antichi Perciasacchi
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.
€2.50
Fusilli Russello ancient Sicilian wheat flour
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.
€2.50
Fusilli di Tumminia ancient Sicilian wheat flour
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.
€2.50
Linguine di Perciasacchi ancient Sicilian wheat flour
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.
€2.50
Linguine Russello ancient Sicilian wheat flour
Out-of-Stock
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.
Linguine Tumminia ancient Sicilian wheat flour
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.
€2.50
New
Casarecce Tumminia Ancient Sicilian Wheat Flour
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.
€2.50
New
Casarecce Russello Antique Sicilian Wheat Flour
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.
€2.50
New
Casarecce Perciasacchi Ancient Sicilian Wheat Flour
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.
€2.50