Homemade pasta produced by using the ancient and prized Senatore Cappelli wheat variety, dried slowly at low temperatures. It has an intense and unique taste, and a roughness that enables the texture to maintain its integrity during cooking, draining and tossing.
Country where the wheat is grown and milled: Italy
Stone ground semi-wholemeal flour from Cappelli durum wheat, water.
Contains gluten, produced in a factory that manufactures egg pasta.
Average nutritional values per 100 gr
|Energy value||1451 KJ – 343 Kcal|
of which saturates
of which sugar