Organic Emmer wheat pasta 100% Triticum Dicoccum

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Its main characteristics are many: from the very high fiber content to the low presence of gluten compared to durum wheat which makes it very digestible . But not only that: mineral salts and other micro elements essential for the body, such as methionine, essential amino acids and group B vitamins, make it a truly nutritious flour .

Being a very digestible cereal, but at the same time delicate, its pasta making is complex . Therefore, if processing takes place at low temperatures, it will not suffer any damage and will keep its organoleptic properties intact .

When cooked, emmer releases scents and aromas ranging from hazelnut to chestnut to chocolate . For this reason it goes perfectly with simple sauces .

Type of wheat: Italian emmer (Triticum dicoccum)

Wheat kernel: Spelt is a grain related to wheat. The lower
gluten level is useful for modifying your diet and not always eating gluten from durum wheat.
Wheat composition: Monovarietal 100% organic Dicocco variety

Origin: Tuscany, Lazio, Umbria

Cooking time: -10% compared to semolina

Four lines of organic pasta

Pastificio Fabbri offers you four organic lines of artisanal pasta, three of which are wheat and one emmer.


Natural drying

The Fabbri method

100% Italian organic ancient grains and delicate, bronze-based pasta making

Our production is characterized by centuries-old knowledge of the product and very slow drying : from 3 to 6 days, as in the early twentieth century. With bronze drawing , a rougher and more porous paste is obtained.