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The bronze extrusion process creates more surface area,
which aids absorption of sauce.
This spaghetti tastes significantly different from most pastas, even other wholegrain pastas. When cooked, this pasta does not become a mush like some brown pasta can and it retains a firm texture similar to non-wholegrain pasta.
We particularly like wholegrain pastas due to their flavour and extra absorbency: the rougher texture absorbs more of the sauce, infusing the pasta with flavour. On a practical note, wholewheat pastas are also less slippery on the plate.
This pasta, however takes things to a new level. It is bronze-extruded, which means that it is pushed through a bronze die in order to form the threads. This may sound trivial, but it makes a large difference. Most pastas are produced using weaker teflon dies, which can only withstand a lower pressure. The bronze die allows a higher pressure, which creates a far rougher texture, and hence greater flavour-absorbency. This is not just a load of old baloney - you can really taste the difference!
In addition, this pasta is dried slowly at low temperature rather than heat-dried. This means that more of the flavour is retained.
This really is an excellent pasta: probably our favourite, in fact.
Certified organic ingredients.
Durum wholewheat flour (organic), mountain spring water.
Cook for 11 minutes in a large pan of boiling water, adding salt if necessary and stirring occasionally.
|Typical Values||per 100g|
|of which sugars||3.6g|
|of which saturates||0.4g|