Raw Ingredients

100% Italian wheat, selected for its nutritional qualities and milled by mills we trust

The pasta is obtained by drawing and drying doughs composed of durum wheat flour (soft wheat is used for bread and sweets). Our company uses 100% Italian wheat chosen according to its nutritional properties and the amount and especially quality of its gluten. The wheat is milled and made into pasta following (short) chain characteristics that comply with the old processing criteria in all aspects.

We choose the mills according to their processing method: the milling must be gentle and must not heat the wheat, in order to maintain the product’s organoleptic properties. The semolina obtained will then be turned into pasta and dried at low temperatures, which never exceed 38°C.

Pastificio Fabbri offers 4 four lines, of which three are wheat and one is spelt (see below).

Description:

The pasta is produced with semolina obtained from select, 100% Italian wheat, preferably Tuscan, where the most important feature is not the amount of gluten content, but its quality.


Type of wheat:

Italian durum wheat (Triticum durum)


Wheat kernel:

It consists mainly of the endosperm, that is, the greater part of the kernel with the most karyoxide, rich in starch, structured in granules and proteins that give rise to.


Compliant with Italian Presidential Decree 187/2001, here is the integrity scale:

Ash index: <  0.90 (amount of fibre remaining in the wheat after milling) Maximum humidity: 14.50% Minimum protein: 10.50


Wheat composition:

Multi-varietal 100% Italian wheat


Origin:

Italy


Pasta colour and label:

Description:

Our pasta is produced with a semi-wholemeal semolina known as “semolato”, which is less refined by milling than semolina, but nourishes better and more completely thanks to the higher content of fibre, polyphenols, wheat germ and vitamins. Dietary fibre helps provide the feeling of satiety, lowers glucose and cholesterol levels in the blood and lastly facilitates intestinal transit. 

The semolato is obtained from an ancient variety of wheat of Tuscan origin, “Cappelli”, named in honour of the Abruzzo senator Raffaele Cappelli, an early 20th-century promoter of agrarian reform. It is characterised by high digestibility, never having undergone the genetic alterations of modern agriculture. It has a high content of resistant starches that reach the large intestine unaltered, resulting in countless benefits for our body, ranging from favouring the absorption of minerals such as calcium, to the prevention of intestinal diseases.


Type of wheat:

Ancient Italian durum wheat (Triticum durum)


Wheat kernel:

Contains semolina + the noble part of the fibre + the innermost parts of the husks. The noble fibre enriches the pasta with nutrients (fibre, polyphenols, wheat germ and vitamins).


Compliant with Italian Presidential Decree 187/2001, here is the integrity scale:

Ash index: 0,90 < 1,35 (amount of fibre remaining in the wheat after milling) Maximum humidity: 14.50% Minimum protein: 11.50


Wheat composition:

100% organic single-variety Cappelli wheat


Origin:

Tuscany


Pasta colour and label:


Cooking time:

+10% compared to semolina

Description:

Timilia wheat is an ancient durum wheat with very delicate bran and gluten. It has always been characterised for having the aromas and flavours of the field. In addition to pasta, in Sicily they make pizza and bread with this wheat precisely because of its delicate characteristics, despite it being a durum wheat.


Type of wheat:

Ancient Italian durum wheat (Triticum durum)


Wheat kernel:

It contains semolina + semolato + the inner noble part and the outermost portion of the husks. It also contains more external fibre than the husk, increasing the feeling of satiety.


Compliant with Italian Presidential Decree 187/2001, here is the integrity scale:

Ash index: 1,40< 1,80 (amount of fibre remaining in the wheat after milling) Maximum humidity: 14.50% Minimum protein: 11.50


Wheat composition:

100% organic, single-variety Timilia wheat


Origin:

Sicily


Pasta colour and label:


Cooking time:

+15% compared to semolina

Description:

Dicocco spelt is an ancient variety of wheat and has very high digestibility, low gluten content and very soft gluten which, although very difficult to turn into pasta at very low temperatures, allows us to make a very delicate product with unique characteristics.


Type of wheat:

Italian dicocco spelt (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:

100% organic, single-variety Dicocco spelt


Origin:

Tuscany, Lazio, Umbria


Pasta colour and label:


Cooking time:

-10% compared to semolina