Our connection with wheat producers for a controlled short supply chain.
Our organic lines of artisanal pasta, three of wheat and one of emmer.
100% Italian grains chosen for their nutritional properties and high digestibility.
For over 130 years, the Fabbri Method has paid attention to the entire supply chain: 100% Italian organic ancient grains, selected for their nutritional qualities and ground by our trusted mills.
DRYING TIME: Pasta dried for 5 days (120 hours) at temperatures below 38° centigrade.
IDEAL WITH: This pasta shape is ideal with a plethora of creamy sauces ranging from meat (all'amatriciana or alla carbonara for example) to fish (with clams, mixed shellfish, etc.).
We recommend storing it at temperatures below 18°C and with a relative humidity of 65%, or directly in the refrigerator to discourage the proliferation of insects.
The cooking time may vary slightly depending on the quantity and quality of the protein contained in the wheat after the pasta making. Indeed, the wheat's growth is influenced by atmospheric conditions and the type of soil. This is why the semolina obtained is always different and can affect the pasta-making process and therefore the characteristics of the pasta: cooking, the toughness of the gluten, the amount of starch released into the pot, etc.
The irregularities in size, cut and colour are typical of traditional artisan pasta.
Our labels are applied by hand.
Discover our types of organic artisanal pasta
Discover perfect combinations for your pasta shapes
The selection of the most popular recipes suitable for both adults and "children".
From the choice of the best wheat , to delicate pasta making and drying at natural temperatures . All with the original machinery and bronze dies from the 1950s.
