In addition to a range of conventional pasta, we also offer a limited edition of artisanal pasta from UNETTARO, a small family farm in Italy that produces a micro harvest of durum wheat and the highest quality of pasta every year from their one hectare of land. We don’t have this pasta all year around: we receive it in autumn and have it in our shop for as long as the stock lasts. Please read their story below:
“In an agricultural system made for big and industrial producers, small farmers have no chance to survive. We decided to challenge this and start with one hectare. Small farmers are the true guardians of the territory and of its biodiversity. It is the small and local agriculture that makes Italy a unique country in the world. Every hectare, every hill, every village, every valley represent a cultural, economic and social resource that is too often forgotten.
In 2017 we decided to recover a small piece of abandoned land around our family home in the hills around Offagna to start cultivating it with grain in a natural way, rediscovering an idea of agriculture linked to emotions, slowness and diversity. We did it to demonstrate, first of all to ourselves, that a piece of land, albeit small, always represents a great resource that should always be kept and never abandoned. This is how “UNETTARO” was born.
Every year we produce a limited quantity of pasta with wheat harvested in the same season. Not more. This is because we prefer quality over quantity. To keep the organoleptic and nutritional qualities already present in the field at the time of harvesting, the wheat is transformed through artisanal procedures that involve long processing and low temperatures. In this way the pasta remains a “live” product and preserves the proteins, antioxidants, fibers and amino acids essential for a healthy diet and for the digestibility of the pasta itself.
We use only two ingredients: 100% ancient durum wheat semolina Saragolla Turchesco Khorasan and Gran Sasso spring water. The Saragolla Turchesco Khorasan is an ancient durum wheat not hybridized in the laboratory, introduced in Abruzzo by the proto-Bulgarian populations of Altzec, which came from Egypt in 400 BC. Because of the low yield (22 quintals/ha), the Saragolla Turchesco has long been forgotten in Italy, and replaced by hybrids and varieties of easier cultivation and higher yields. This wheat is appreciated for its nutritional values, easy digestibility and a creamy nutty taste. It is an excellent source of protein, fiber, vitamins and minerals, including selenium. Its semolina produces a pasta with a unique taste and aroma and an excellent cooking resistance.”
How to Use
Ask in-store. See the bag.
100% ancient durum wheat semolina Saragolla Turchesco Khorasan and Gran Sasso spring water
Country of Origin
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