The pasta is processed through slow drying and bronze drawing.
Mia pasta is for people who care about their health, but also want to enjoy the flavour of good-quality food and care about respect for others, through protection of the environment.
The aim of Roberto is to allow us all to step back into the past and enjoy the heady mix of flavours and fragrances that our forefathers enjoyed.
Durum Wheat Pasta
Durum wheat pasta is the quintessential “Italian” pasta.
It is also commonly called “dry pasta” and is prepared using just water and selected durum wheat semolina flours.
Durum wheat semolina flour is produced by grinding the durum wheat. It contains more protein complexes than soft wheat flour and is easier to cook, more elastic and compact. It gives the pasta an amber yellow colour and gives off a strong fragrance of the wheat, with a slightly savoury taste.
Durum wheat pasta contains no lipids and is perfect in combination with all condiments, making it one of the basic ingredients of the Mediterranean diet.
It comes in a wide variety of shapes, long and short pasta and pasta for soups. The various formats have a rough or smooth surface, depending on their characteristics.
The hard consistency is the result of the drying process, which also guarantees its lengthy storage time.
Whole Grain Pasta
Whole wheat pasta is the result of mixing and kneading whole grain semolina flour with water.
Whole grain semolina flour is obtained by grinding the whole wheat grain, without removing the bran and the germ. These elements are what give the pasta a darker colour and more nutrients. The germ, in particular, contains essential fatty acids and antioxidants, while the bran contains mineral salts and raw fibre. Fibre helps the body to absorb nutritional substances, limits absorption of fats and helps keep bowel movements regular.
Whole wheat pasta has a lower glycemic index and is more filling. It contains less starch and more fibre and should be drained when ‘al dente’, to prevent overcooking.
Emmer pasta is obtained by mixing water with emmer flour. Emmer is a cereal in the Gramineae family and is one of the most ancient cereals grown by humans. It is an undemanding and strong cereal that grows on relatively poor soil, in a harsh climate and even at high altitudes.
It is similar to wheat in appearance, but its outer shell is harder than other grains and protects its nutritional properties. Emmer pasta is full of proteins, amino acids, vitamin B and minerals. It is absolutely the least caloric pasta, with a strong and slightly nutty flavour.
It resists overcooking well and is filling in small portions, so helps the waistline. Its distinctive flavour goes well with strong ingredients like pulses, but it also brings out the flavour of milder ingredients, such as dairy products.
Cappelli Durum Wheat Pasta
Cappelli durum wheat is a variety obtained by the geneticist Nazzareno Strampelli, a native of the Marche region, at the start of the twentieth century. It is grown mainly in southern Italy and has excellent nutritional properties.
The Molino Agostini pasta obtained from its semolina flour is produced using the important pasta-making techniques of bronze drawing and low-temperature drying, which ensure its main organoleptic properties are not altered.
A valid alternative to normal pasta, a modern and quick way to rediscover all the benefits of pulses. A specialty food produced with 100% chickpea flour and 100% broad bean flour, certified organically grown and masterfully stone ground.
A new way of eating pulses, which are rich in fibres and proteins and naturally gluten-free, without missing out on flavour.