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

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Four lines of organic pasta

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

Organic semolina pasta

100% Tuscan wheat

Organic semi-whole semolina pasta

100% Cappelli wheat

Organic whole semolina pasta

100% Timilia wheat

Organic Spelt wheat pasta

100% Triticum Dicoccum

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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.

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