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. This process helps creating 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.
Ingredients: Sicilian durum WHEAT flour, water.
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. This process helps creating 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.
Ingredients: Sicilian durum WHEAT flour, water.
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. This process helps creating 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.
Ingredients: Sicilian durum WHEAT flour, water.
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 antichi" (ancient grains) cultivated in Sicily for millennia, this pasta is known for its robust flavor, high protein content, and superior nutritional profile. The production process involves pressing the dough through copper plates, creating a uniquely rough, porous texture that allows sauces to cling better. This pasta not only offers a more flavorful and satisfying dish but also provides health benefits, including higher fiber content and potentially easier digestibility due to lower gluten levels compared to modern wheat varieties. By using ancient grains and traditional copper-pressing techniques, this pasta embodies the essence of Sicilian culture and agricultural history, bringing an authentic taste of Sicily's past to contemporary dining tables.
Ingredients: stone ground "Timilia" Sicilian ancient durum WHEAT flour, water.
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 is a long, flat, ribbon-like pasta, similar to fettuccine but slightly wider. The Sicilian’s tagliatelle is made from 100% Ancient Sicilian Durum Wheat. The pasta's rough texture allows it to hold rich sauces, making it a perfect match for hearty dishes.
Perfect Pairings
Tagliatelle is famously served with ragù, a meat-based sauce that clings beautifully to its wide strands. It also pairs well with creamy sauces, mushrooms, or truffle-based dishes, highlighting its versatility in Italian cuisine.
A Culinary Classic
Known for its tender yet firm texture, tagliatelle has become a symbol of Italian comfort food, offering a balance of elegance and simplicity. Whether enjoyed with a robust sauce or a light topping, tagliatelle remains a timeless favourite in Italian kitchens.
Ancient Wheat
Ancient Sicilian Durum Wheat Pasta represents a culinary heritage that combines traditional ingredients with time-honored production methods. Made from "grani antichi" (ancient grains) cultivated in Sicily for millennia, this pasta is known for its robust flavor, high protein content, and superior nutritional profile. The production process involves pressing the dough through copper plates, creating a uniquely rough, porous texture that allows sauces to cling better. This pasta not only offers a more flavorful and satisfying dish but also provides health benefits, including higher fiber content and potentially easier digestibility due to lower gluten levels compared to modern wheat varieties. By using ancient grains and traditional copper-pressing techniques, this pasta embodies the essence of Sicilian culture and agricultural history, bringing an authentic taste of Sicily's past to contemporary dining tables.
Ingredients: stone ground "Senatore Cappelli" Sicilian ancient durum WHEAT flour, water.
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.