First of all, we began by making wholemeal durum wheat pasta, grinding the whole grain, back in the 1970s when it was still not considered pasta.
Wholemeal pasta is the most complete variety as it contains all parts of the grain. With no risk of overheating, thanks to our mill, we can choose the recipe for our wholemeal semolina pasta, which is a good source of fibre whilst retaining its elasticity, bite and delicate flavour.
Today, as well as being healthy, wholemeal pasta is also really tasty, successful and found on an increasing number of tables.