An artisan and agricultural pasta. One to be smelled, even before being eaten.
After opening the package, try to put your nose in it. You will sense the fragrance of wheat fields and mills, the places where this pasta is born.

The Turanicum wheat (Triticum Turgidum Turanicum) – here in its locally adjusted variety known as Saragolla – has a very ancient origin in the Persian region of Khorasan.
Its seed has never undergone any technological manipulation, but only the patient work of selection by farmers over centuries.

The process of making this pasta is totally artisanal: stone milling, bronce wire-drawing, slow drying at low temperatures.

Our pasta is good enough to be enjoyed alone, with no seasoning. Really.