From the natural color from which it is produced, we have created a whole grain pasta, but with an ancient and pleasant taste. Pasta made from organic whole wheat semolina from Senatore Cappelli, self-produced in our fields, bronze-drawn and slow-dried below 32° C. COOKING TIME Duration: about 9-11 minutes. LENGTH 45 millimeters DIAMETER 10 millimeters Ingredients: Organic whole wheat semolina from Cappelli durum wheat, Water from the Sele springs. Nutraceuticals: The high presence of proteins (14.4%) and the very high presence of fibers (8.33%) allow for perfect intestinal functionality and a balanced nutraceutical intake. The higher presence of fiber and the milling technique (whole grain with the germ) naturally imply a higher amount of mono-unsaturated and polyunsaturated fats, at the expense of saturated fats (the latter are only 19% of total fats). Added to these are the typical nutritional contributions from Cappelli wheat. Taste: Ancient and ancestral aromas and flavors. Very pleasant taste, contrary to what one might expect from whole grain pasta. Persistent and delicate notes of a pleasant bitterness (more pronounced compared to normal Cappelli pasta). Good basic savoriness, due to the cultivation of Cappelli wheat near the salt pans of Margherita di Savoia. Cooks perfectly, maintaining a classic structure. Enjoy your tasting and share your experience with us.
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From the natural color from which it is produced, we have created a whole grain pasta, but with an ancient and pleasant taste. Pasta made from organic whole wheat semolina from Senatore Cappelli, self-produced in our fields, bronze-drawn and slow-dried below 32° C. COOKING TIME Duration: about 9-11 minutes. LENGTH 45 millimeters DIAMETER 10 millimeters Ingredients: Organic whole wheat semolina from Cappelli durum wheat, Water from the Sele springs. Nutraceuticals: The high presence of proteins (14.4%) and the very high presence of fibers (8.33%) allow for perfect intestinal functionality and a balanced nutraceutical intake. The higher presence of fiber and the milling technique (whole grain with the germ) naturally imply a higher amount of mono-unsaturated and polyunsaturated fats, at the expense of saturated fats (the latter are only 19% of total fats). Added to these are the typical nutritional contributions from Cappelli wheat. Taste: Ancient and ancestral aromas and flavors. Very pleasant taste, contrary to what one might expect from whole grain pasta. Persistent and delicate notes of a pleasant bitterness (more pronounced compared to normal Cappelli pasta). Good basic savoriness, due to the cultivation of Cappelli wheat near the salt pans of Margherita di Savoia. Cooks perfectly, maintaining a classic structure. Enjoy your tasting and share your experience with us.
| Energy (kcal) | 341 |
| Carbohydrates (g) | 62.44 |
| of which Sugars (g) | 4.49 |
| Fat (g) | 1.92 |
| of which Saturates (g) | 0.37 |
| Protein (g) | 14.4 |
| Fiber (g) | 8.33 |
| Sale (g) | 0.02 |
