is made of the best organic wheat processed with the traditional bronze method at low temperature.
Dried pasta is a true symbol of the Mediterranean style. A typically traditional product, dried pasta boiled in salted boiling water can be simply seasoned with olive oil and grated Parmigiano Reggiano cheese or with processed toppings. The advantage of dried pasta is that it can be stored a long time without undergoing alterations. Spaghetti, penne, fusilli and many more: the formats of dried pasta on the market are numerous. The Organicity project pasta is made of the best organic wheat processed with the traditional bronze method at low temperature. The secret of the high quality of pasta depends on the high organic quality of the flours used, the skill of the millers and pasta makers, and the slow drying process.
Pasta contains complex carbs that are broken down slowly in the body, causing a gradual release of energy. It can help human body to face the most intense physical and mental efforts.
The nutritional values of pasta may vary depending on the different kinds, according to the fact that it is made from traditional durum or whole wheat. In general, it contains up to 11-12% of proteins and is also rich in starch, which can reach even 70-75%. It also contains vitamin B and has an abundance of minerals, among which potassium. 100 grams of product contain an amount equal to 0.3 grams of fats, in the dough of semolina, and 2.5 grams in integral semolina. Animal proteins are absent.
The way pasta is cooked determines the nutritional value of the meal, since the best qualities can be combined with different kind of proteins and vitamins: sauces and pestos, vegetables, fish, meat, legumes.