Le Ruyet
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Minimum order €100
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- Since 2009
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Since the age of 15 David has been growing cereals on the twenty hectares of the family farm. In 2009, he decided to transform part of his harvest to produce soft wheat pasta, both innovative and authentic, cooked by great French Chefs.
The wheat, harvested each August, is stored and dried in silos free of any insecticide, thus allowing natural conservation. Then, it is sorted using a "Pernollet" mechanical sorter from 1890, completely renovated by this young enthusiast.
In Languidic, on the processing site, the wheat, just sorted, is delicately ground thanks to a stone millstone which was made by his grandfather, Job Guénanten, a carpenter by trade. Soft wheat grains deliver their finest parts to give a Type 80 semi-complete flour which has kept all its nutritional characteristics.
This freshly ground flour is combined with egg whites and milk, both organic and from the Breton region, all balanced with Guérande salt. This mixture is kneaded and then extruded into bronze molds thus shaping the pasta.
They are then dried at low temperature for long hours (between 15 and 20 hours of drying) so that they can retain an ideal texture and flavor as well as better rehydration during cooking.
Ivory-amber in colour, this soft wheat pasta has a pleasant wheat flavour. They are widely appreciated for their melting texture.
The wheat, harvested each August, is stored and dried in silos free of any insecticide, thus allowing natural conservation. Then, it is sorted using a "Pernollet" mechanical sorter from 1890, completely renovated by this young enthusiast.
In Languidic, on the processing site, the wheat, just sorted, is delicately ground thanks to a stone millstone which was made by his grandfather, Job Guénanten, a carpenter by trade. Soft wheat grains deliver their finest parts to give a Type 80 semi-complete flour which has kept all its nutritional characteristics.
This freshly ground flour is combined with egg whites and milk, both organic and from the Breton region, all balanced with Guérande salt. This mixture is kneaded and then extruded into bronze molds thus shaping the pasta.
They are then dried at low temperature for long hours (between 15 and 20 hours of drying) so that they can retain an ideal texture and flavor as well as better rehydration during cooking.
Ivory-amber in colour, this soft wheat pasta has a pleasant wheat flavour. They are widely appreciated for their melting texture.
