Organic Dischi volanti 100% Cappelli wheat
Organic semi-whole semolina pasta, 100% ancient durum wheat: Cappelli (Origin : Tuscany). Rough texture produced by bronze die extrusion
DRYING TIME: Pasta dried for 3 days ( 72 hours ) at temperatures below 38° centigrade.
IDEAL WITH: The round and twisted shape of the dischi volanti, which open slightly during cooking, allows them to hold a great amount of sauce and make it an ideal shape for creamy condiments. For example, they pair wonderfully with butter and sage, with pesto (either Genoese or its Tuscan variant with lacinato kale) or even with broccoli rabe.
Since our pasta is artisan…
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.
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100% Italian organic ancient grains
For 5 generations, the Fabbri Method has paid attention to the entire supply chain: 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.
Our pasta
Our
artisanal pasta
100% Italian organic grains and very low temperature grinding.
Our company uses 100% Italian organic grains chosen based on the nutritional properties , quantity and in particular the quality of the gluten .
