Our artisan pasta is semolina pasta made with stone ground durum wheat grown in Sardinia and Italy. Our producers purpose is to make pasta using the best material with old technique. After milling, the semolina flour is kneaded with cold water and drawn through bronze dies. This gives the pasta a deep porosity that allows it to absorb sauces and to maintain its integrity without breaking. The drying process takes about 36 hours at low temperature. This obviously requires a longer making process but it guarantees a final product of premium quality.
Similar to couscous, fregola consists of semolina dough that has been rolled into balls 2-3 mm in diameter.
Available in 500g or 2kg sizes.