Organic Stracci toscani 100% Emmer wheat
Organic spelt flour pasta, 100% Emmer wheat (Origin: Lazio). Rough texture produced by bronze die extrusion.
DRYING TIME: Pasta dried for 3.5 days ( 84 hours ) at temperatures below 38° centigrade.
IDEAL WITH: Stracci are great with any type of sauce, from fish to meat sauces (or game) or simply with oil and a sprinkle of cheese. As for vegetables, they are excellent with a succulent pesto or a chickpea and rosemary sauce. Company owner Marco Fabbri suggests trying stracci with wild boar sauce with fennel seeds and lacinato kale.
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 .
