Italian Ancient Wheat Fusilli Pasta

Our ancient wheat grain pasta benefit from the certified origin of the town of Gragnano, historically adopted by the pastai thanks to its location between the sea and the Monti Lattari mountains. Ancient wheats are varieties that were used long before wheats were preferred for obtaining better yields. From a traditional production, our pasta is bronze-drawn to obtain a porosity allowing the sauce to coat it perfectly. They are then dried at low temperature, a process that guarantees a long-lasting al dente texture as well as the preservation of the nutritional values and specific qualities of the wheat. To cook your pasta al dente: salt the pasta water, cook it and take out the pasta very al dente. Get the perfect doneness by browning the pasta with the sauce in a padella.