pasta minardo, timilia, farina, siciliani


PRODUCTION PROCESS


Storage and milling are carried out separately for each variety.
In this manner, the pasta is produced each time with a single variety of durum wheat flour.
The care of all raw materials is completed by the use of a mineral water (with particular organoleptic properties )for the dough. This water cames from Nebrodi Mountains, at over 1200 meters high. These raw materials and handcraft production, made with bronze dies and static drying at low temperature, makes this pasta an excellent product.

Durum wheat semolina pasta​:


features


-100% Sicilian ancient grains

-variety: russello

-Milling with cylinders without the removal of the wheat germ

- Dough with mineral water

- Bronze die extrusion

- Static drying at 36-38 °C for 24-36 hours

- Moisture <12,50%

- Protein >10,50%

- Transparent packaging of 500 g

- Expiry date minimum 1 year from production


3741.1395071830.original

whole durum wheat pasta​:


features


-100% Sicilian ancient grains

-variety: timilia

-Stone milling without the removal of the wheat germ

- Dough with mineral water

- Bronze die extrusion

- Static drying at 36-38 °C for 24-36 hours

- Moisture <12,50%

- Protein >11,50%

- Transparent packaging of 500 g

- Expiry date minimum 1 year from production

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