Sicilian macaroni white, produced with the 100 years of expertise and passion of the Barbagallo family. Made from high-quality Sicilian durum wheat and processed from wheat grain into pasta within 24 hours. The grinding of wheat and pasta production takes place in one line, a unique process. Where spaghetti used to be dried on wooden racks in the village, it now happens in the factory itself. This is still done very slowly at a low temperature of 50 ° C to 65 ° C, so that taste, smell and nutrients are retained. That is now traditional pasta “con amore e passione” from La BIO IDEA.
Durum wheat *, water.
Cooking the pasta is essential for an excellent end product. You have to cook this pasta for about 7 minutes to get a firm “al dente” pasta. Provide plenty of boiling water: according to Angelo it is good when pasta “swims”. Pasta swims best in 1 litre of water per 100 grams. As soon as the pasta is placed in the boiling water, the fresh scent of semolina is released and this scent pleasantly fills the kitchen. While cooking, add a little salt to taste and drain the pasta using a colander. Deglaze with cold water and add some extra virgin olive oil and your pasta is ready! Due to the manner of draining and quenching, the pasta will not stick together. The pasta has a rich taste and is delicious with just some butter or olive oil.
Average nutritional values per 100 g
|Energy||1519 kJ / 358 kcal|
|of which saturated||0.3 g|
|of which sugars||3.3 g|
|Dietary fibre||2.6 g|