Our pasta is made from organic Sicilian heirloom ancient wheat grains that are bronze-cut, and slow-dried. These traditional methods preserve flavor, create a naturally rough texture for better sauce adherence, and deliver a true al dente bite.

Ancient wheat grains are heirloom varieties grown for generations without modern hybridization. They are valued for their natural flavor, higher protein content, and are often easier to digest than modern hybrid durum wheat due to a different gluten structure. Ancient grains also support biodiversity, soil health, and more resilient, sustainable farming systems.

We use organic ancient Sicilian wheat grains Russello and Perciasacchi in our pasta. These native varieties are grown throughout Central Sicily and deliver rich flavor, higher protein content, and easier digestibility than many modern hybrid durum wheats.

Bronze dies create a naturally textured, slightly rough surface on the pasta. This texture helps sauces cling more evenly, resulting in better flavor and a more satisfying bite compared to smooth, industrially cut pasta from stainless steel or teflon-coated dies.

Ancient wheat grains are naturally higher in protein and nutrients and have a simpler gluten structure than many modern hybrid durum wheats. While they are not gluten free, some people with mild gluten sensitivities find ancient wheat grains easier to digest due to their lower level of modification and traditional cultivation methods.

No. Our pasta is non-enriched and non-fortified, made simply from organic Sicilian heirloom wheat and water, with no added vitamins or minerals.

Compared to conventional pasta, our pasta is dried more slowly, at lower temperatures, in a controlled space to monitor humidity levels. This improves the texture of the pasta, prevents surface cracking, and keeps the structural integrity of the pasta’s proteins intact so you get the perfect al dente bite every time.