Artisan Pasta from Ancient Wheat
Guido, owner of the company, had the opportunity to recover, with the collaboration of Prof. Stefani of the University of Pisa, varieties of wheat grown in the Lucca countryside.
Today the Favilla company cultivates these “rediscovered” varieties of wheat on its land which, after harvesting, are processed by an artisanal mill with a stone grinding system.
The soft wheat flours thus obtained are intended for the production of bread and biscuits, while those of durum wheat are used for the production of artisanal pasta made with bronze drawing.
Our artisanal pasta with bronze drawing
The pasta is made with Cappelli wheat grown on the land of the Sardi farm in Lucca, once harvested it is taken to a stone mill for grinding.
The resulting Cappelli semolina is transferred to a pasta factory, which after artisanal processing and slow drying produces six different pasta shapes.
It is advisable not to take into account the cooking time, but to always taste the Pasta because due to the low gluten content of the flour it tends to cook quickly. The intense aroma and strong flavor, main characteristics of the Pasta, leave no doubt about the quality of the product. The first time you taste this pasta I recommend tasting it without seasoning or with a drizzle of extra virgin olive oil: it will feel like immersing yourself in a wheat field!
It is advisable not to take into account the cooking time, but to always taste the Pasta because due to the low gluten content of the flour it tends to cook quickly. The intense aroma and strong flavor, main characteristics of the Pasta, leave no doubt about the quality of the product. The first time you taste this pasta I recommend tasting it without seasoning or with a drizzle of extra virgin olive oil: it will feel like immersing yourself in a wheat field!
