Organic semi-whole semolina pasta 100% Cappelli wheat
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 completelythanks 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 intestinaldiseases. 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 (quantity of fibers remaining in the grain after grinding)
- Maximum humidity: 14.50%
- Minimum proteins: 11.50
Wheat composition: Multi-varietal 100% Italian wheat
Origin: TuscanyCooking 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.
