The pasta is made with durum wheat semolina from the ancient Timilia grain produced by the farm. It is stone-ground to preserve all the nutritional properties of the grain, such as vitamins, trace elements, and all the other active ingredients present in the wheat germ. The resulting flour is mixed with mineral water, then bronze-drawn and slowly dried for several days. The result is a highly digestible, flavorful pasta with excellent organoleptic and nutritional qualities.

Organic Timilia Whole Wheat Pasta

Timilia or Tumminia whole wheat pasta,

made with organic ancient grain, stone-ground,

bronze-drawn and slowly dried at low temperatures.

Timilia or Tumminia flour is a true jewel of Sicily. Timilia (also known in dialectal forms as tumminia, timminia, trimminia), has been found in Sicily since the Greek period and was known as trimenaio, meaning a three-month cycle grain, it is an ancient variety of short-cycle durum wheat.

Organic Timilia whole wheat pasta is very digestible thanks to the quality of its gluten, which is very digestible.

Nutritional table

Energy value: Kcal/Kj 302/1265
Fats: 0.4g of which saturates <0.1g
Carbohydrates: 61.1g of which sugars 4.0g
Dietary fiber: 11.3g
Proteins: 12.6g
Salt: (Na x 2.5) <0.1g