The Etrusco durum wheat torciglioni (lit. twisted shapes) are a semi-whole wheat pasta made with durum wheat flour of the Etrusco variety or Triticum Turanicum. It is a very ancient grain, native to Syria, where it is known as Khorasan, grown also by the ancient Etruscans who inhabited the Maremma. Since ancient times it has kept unchanged its genetic structure and characteristics. Compared to modern grains, it is very rich in protein, fiber, selenium, zinc, magnesium, vitamin E, polyphenols and fatty acids. Etrusco durum wheat is stone-ground with wheat germ and the semolina flours is used by a small artisan pasta factory in Montefiascone to produce a pasta of extraordinary quality, very light and digestible. The high protein content makes this flour very suitable to make pasta, which is manufactured with bronze drawing and with a slow drying process at low temperature. Its rich and intense aroma and flavor make it perfect in combination with the hearty sauces of the traditional cuisine of the Tuscan Maremma. Store in a cool, dry place. Maximum shelf life: 18 months. Pack of 350g.
Etrusco durum wheat flour – Khorasan variety
ALLERGENS: Etrusco durum wheat flour – Khorasan variety
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