Turanicum wheat is a sub species of durum wheat, and originally hailed from Iran, before being cultivated many years ago in the Mediterranean
Like other heirloom wheats it is particularly suited to organic farming as it’s structure of long dark spikes covering the elongated wheat grains, repels many pests.
On the Mancini farm they have been working on unlocking the potential of this amazing grain developing pasta making machinery and dies that suit the production of this old stone ground semolina along with a specific drying process, something that is crucial to good pasta.
The resulting il Turanici spaghetti is earth coloured with a pronounced grainy smell. It doesn’t have the fibrous texture of wholemeal pasta, it is smooth but lovely and chewy. Eat this pasta with a Porcini mushrooms or a Meat based ragu sauce to accentuate it’s personality
It’s thoughtfully packed in draw still boxes as a nod to the past when pasta was sold from a draw in the local shop.
Massimo Mancini’s idea was not just to farm the wheat but mill it and produce the pasta....all in the same place. The building housing the pasta making is also where the wheat is stored and the pasta is dried. Purpose built in the middle of their wheat fields, grain is stored and milled in the exterior rooms, allowing for maximum airflow. Once made it is hung to dry slowly for up to 3 days. Industrial pasta is dried in 3 to 4 hours. Dried naturally and slowly pasta retains more natural flavour & texture when it is cooked.
|This product was added to our catalog on Wednesday 10 June, 2015.