Pasta, made the Sicilian way
The Sicilian Busiate - Trafilata al bronzo 500g
£5.99
Our friend Gaetano makes our pasta with 100% Sicilian durum wheat. It's dried for 72 hours at 40 degrees temperature....
The Sicilian Calamarata - Trafilata al Bronzo 500g
£5.99
Our friend Gaetano makes our pasta with 100% Sicilian durum wheat. It's dried for 72 hours at 40 degrees temperature....
The Sicilian Cavatelli - Trafilata al Bronzo 500g
£5.99
Our friend Gaetano makes our pasta with 100% Sicilian durum wheat. It's dried for 72 hours at 40 degrees temperature....
The Sicilian Penne Rigate - Timilia ancient wheat - 500g
£5.99
Ancient Sicilian Durum Wheat Pasta represents a culinary heritage that combines traditional ingredients with time-honored production methods. Made from "grani...
The Sicilian Tagliatelle - Senatore Cappelli ancient wheat - 500g
£5.99
Tagliatelle: The Classic Italian Ribbon Pasta Tagliatelle is a traditional Italian pasta, originating from the Emilia-Romagna and Marche regions. It...
Artisanal Sicilian Pasta
Our friend Gaetano makes our pasta with 100% Sicilian durum wheat.
Gaetano has been producing Sicilian durum flour for decades. He supplies several bakeries and pasta makers in the region.
He is passionate about good quality durum wheat and always uses the most natural and healthier wheat for his flour and pasta.
Drying process: It's dried for 72 hours at 40°C. This process helps create an excellent product.
It is "Trafilata al Bronzo", which means that it is extruded with bronze dies. This method creates a porous surface that makes pasta special for its extraordinary way of holding the sauce.
Ancient Sicilian Durum Wheat Pasta: A Culinary Heritage
Pasta made from ancient Sicilian durum wheat, pressed on copper plates, is a celebration of Italy's deep culinary traditions and agricultural heritage. Sicilian durum wheat, known for its robust flavour and high protein content, has been cultivated on the island for millennia.
This ancient grain variety, often referred to as "grani antichi" (ancient grains), is prized for its natural resilience, rich taste, and superior nutritional profile.
What sets this pasta apart is not only the use of heritage wheat but also the traditional production method. The dough is pressed through bronze or copper dies—a time-honored technique that gives the pasta its signature rough, porous texture.
- • Texture allows sauces to cling better
- • Creates a more flavourful and satisfying dish
- • Rich in fibre, vitamins, and minerals
- • Contains less gluten than modern wheat varieties
Ancient Sicilian durum wheat makes the pasta not only a delicious choice but also a wholesome one. It can be easier to digest for some people due to its lower gluten content.
By using ancient grains and traditional methods like copper pressing, this pasta embodies a deep connection to Sicilian culture, offering an authentic and flavourful experience rooted in the island's rich agricultural history.
Whether served with one of the Sicilian pasta sauces or more elaborate seafood dishes, it brings the essence of Sicily's past to the modern table.