The Monastero di Siloe’s Organic Tagliatelle is an organic pasta made of granulated spelt, only with the Triticum Turanicum grain (? in-depth data sheet from Wikipedia) with grain germ, milled by stone, with artisanal methods, cold-drawn by bronze and slowly dried at low temperature for up to twenty-four hours. The wheat is directly cultivated by the monks, while the processing of the pasta is carried out in a trusted outdoor artisan laboratory.
It is a low-glycemic, highly energy-efficient food. Its properties make the pasta extremely nutritious and highly digestible. The special bronze cold-drawing gives it a rough surface able to retain condiments.
Cooking time: about 5 minutes.
Hard Wheat Triticum Turanicum is an ancient wheat originated in the regions of ancient Mesopotamia. Considered the predecessor of today's grain, it is one of the oldest grains cultivated by man. Today, the monks of the Monastero di Siloe are bringing back this ancient variety of grain, cultivating them in their lands. Hard wheat Triticum turanicum distinguishes itself by its spikes, taller than one meter and sixty centimetres. It is a grain rich in mineral salts and high protein content that has not undergone any alterations in the genetic engineering techniques of modern agriculture.
Ingredients: Organic wholegrain hard wheat triticum turanicum semolina, water.
Made and packaged for the Monastero di Siloe in the town of Civitavecchia - Semproniano (GR).