Craft pasta produced with ancient grains

This pasta is born from Semolina of ancient grains, strictly ground stone, to better preserve the chicco features and nutritional values.

The semolina is mixed with mineral waterthen the pasta comes bronze drawn and subjected to one Slow low temperature drying for several days. A process that takes time and care, but which allows to obtain a paste with an authentic taste, with an intense scent and a pleasant consistency.

The result is a paste Genuine, tasty and rich in flavor, ideal for those who love to rediscover the pleasure of tradition and bring the quality of ancient grains to the table

Active filters

Back to top

Artisanal pasta made from ancient Sicilian wheat varieties

Molino Zappalà offers a selection of pasta made from wheat varieties rooted in Sicily's grain-growing tradition. These include Timilia, Russello, Perciasacchi, and other carefully selected types.

Timilia, Russello, and Perciasacchi pasta

The different wheat varieties impart unique characteristics to the pasta, allowing you to choose products linked to specific Sicilian cultivars.

Sicilian tradition and artisanal craftsmanship

This selection was created to showcase Sicilian raw materials and production methods rooted in local tradition.

How to choose ancient grain pasta

You can select your pasta based on the wheat variety, the shape, and the type of dish you wish to prepare.