Artisan Pasta made with Ancient Grains

The pasta is produced with semolina flour, ancient grain strictly Moliti Stone, what to leave intact all the nutritional properties of the grain such as vitamins, trace elements and all the other active principles present in the wheat germ.

The flour obtained is mixed with mineral water and then extruded through bronze and dried slowly for several days. What comes out is a pasta highly digestible, tasty and of very high organoleptic and nutritional quality.

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500 g Rigatoni Russello


Dry Pasta of fine organic ancient sicilian durum wheat Russello, obtained from grinding of natural stone The
La Ferté.
Our rigatoni are drawn to the bronze and dried slowly at low temperatures. Originating in the Lazio region, this pasta shape is entered in the national tradition: combined with meat sauce and for the preparation of baked pastries. Try also to preparations cold, like pasta salads enriched with fresh ingredients (for example, basil and parsley fresh, cherry tomatoes, lemon zest, tuna).