Mulino angelica pasta and flours are made with 100% ancient Sicilian grains, carefully selected and analyzed by the company. The non-intensive stone grinding and the grain washing during milling, ensuring that the organoleptic characteristics remain unchanged. The production with bronze dies and slow drying at low temperatures make this pasta a product of excellence
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Artisanal Penne Pasta made with Sicilian Durum Wheat
INGREDIENTS:
- TYPE 1 FLOUR FROM MAJORCA
- SEMOLATO DI RUSSELLO
- WHOLEMEAL TIMILIA FLOUR
MIXTURE OF STONE GROUND FLOURS OF ANCIENT AND NATIVE SICILIAN GRAINS. IT IS A HIGH-QUALITY FLOUR BECAUSE NOURISHING AND DIGESTIBLE, IN ADDITION, THE MAJORCA SOFT WHEAT FLOUR MAKES THE MIX ELASTIC AND SCENTED. IT IS IDEAL FOR PREPARING PIZZAS, SANDWICHES AND DESSERTS WITH AN ANCIENT TASTE.
* THE PERCENTAGE OF EACH FLOUR MAY VARY ACCORDING TO THE BLEND.
INGREDIENTS:
-SEMOLATO OF RUSSELLO
-SEMOLATO OF MARGHERITO
-SEMOLATE OF TIMILIA
MIXTURE OF STONE GROUND FLOURS OF ANCIENT AND NATIVE SICILIAN GRAINS. MIX COMPOSED ONLY FROM GRAINS WITH GRANULOMETRIC CHARACTERISTICS THAT MAKE IT HOMOGENEOUS TO HYDRATION. IDEAL FOR FRESH HOMEMADE PASTA LIKE ONCE, AND ALSO SUITABLE FOR SOME TYPES OF BREAD.
* THE PERCENTAGE OF EACH FLOUR MAY VARY ACCORDING TO THE BLEND.
INGREDIENTS:
-SEMOLATO OF RUSSELLO
-SEMOLATO DI MARGHERITO
- WHOLEMEAL TIMILIA FLOUR
MIXTURE OF STONE GROUND FLOURS OF ANCIENT AND NATIVE SICILIAN GRAINS. IN THIS MIXTURE THE RIGHT COMBINATION IS CREATED TO OBTAIN A QUALITY PRODUCT WITHOUT ALTERING THE TASTE OF TRADITIONS AND GOODNESS. SUITABLE FOR THE PREPARATION OF BREAD, SOFT PASTA AND TRAY PIZZAS.
THE PERCENTAGE OF EACH FLOUR MAY VARY ACCORDING TO THE BLEND.
PRECIOUS FLOUR, YELLOW COLOR, EXCELLENT FOR PREPARING PASTA AND BAKERY PRODUCTS. HAVING NOT SUFFERED GENETIC ALTERATIONS, THE TASTE, THE AROMAS AND THE NUTRITIONAL CONTENTS HAVE BEEN PRESERVED OVER TIME. PERCIASACCHI OR LONG SPELLED WHEAT TAKES ITS NAME FROM THE POINTED SHAPE OF THE CARYOXIDE WHICH PERFORATED THE JUTE BAGS USED FOR TRANSPORT.
