Pasta products are made with Akrux® brand flours according to the guidelines of organic agriculture and only with processing techniques that bring out the grain’s nutritional characteristics and natural flavour. ONLY CAPPELLI AKRUX® DURUM WHEAT, is used to make this pure wheat pasta, with flours that bring out the wheat’s nutritional characteristics and flavour.
A BRONZE EXTRUDE makes the surface of the pasta rough so that the sauce will stick to it.
DRIED AT LOW TEMPERATURE, under 50° C, for a period of time that varies from 24/36 hours. This guarantees that the product is particularly digestible with a typical wheat flavour, and that all of its organoleptic and nutritional properties are maintained. High temperatures compromise flavour, but pasta dried at a higher temperature holds its shape better after cooking, even if it is made from lower quality grain. This type of pasta also loses some nutrients. In particular, lysine - an essential amino acid for human metabolism. Eighty percent of the lysine contained in the pasta is lost at a temperature of 85°, and another 10% is lost while the pasta cooks.