italiano

pastapasta

organic pasta

Bottega di Casa Bottega pastas are produced with flour from Central and Southern Italy. Our low-temperature processing better retains the flavour of the grains. The pasta has an intense flavour of wheat, especially during cooking, which reminds of the flavour of leavening bread. Our spelt pasta also has herbal aromas.

Our whole grain pastas retain the superior benefits of whole grains: dietary fibre; greater vitamins and minerals; and better flavour.

production method

Wheat flour is selected from durum wheat with good specific weight, mostly grown in southern Italy, where long exposure to sunshine improves its quality. The flour is ground only once in cylinder mills.

Our spelt pasta is made from with 100% spelt wheat Triticum Dicoccum from Central and Southern Italy. Spelt wheat pasta is produced by stone mill. Triticum dicoccum spelt wheat variety preserves the strength and fragrance of spelt wheat much more than Triticum spelta, which is more suitable for making bread.

The whole grain (wholemeal) wheat and spelt flours are milled with a stone mill. This is the best way to obtain a homogeneous size and to preserve the nutritious quality of our pasta. Whole grain (wholemeal) flour does not bind as much as refined flour,so both the blending and the drying up phases must be performed delicately. The paste is wiredrawed to bronze and dried slowly at low temperature.

serving

Use 80 g of pasta per portion.

Because of their low gluten content, the whole wheat and farro pastas cook rapidly and should be strained when “al dente”.

The whole grain and spelt pastas are very flavourful and nourishing, thanks to the wheat germ. To best appreciate this flavour, dress it with simple sauces such as those made of vegetables.

packaging