We produce organic sagnette using only semolina obtained from Italian wheat. In agreement with local companies we carry out a supply chain project. By following the production and storage of wheat, the milling of semolina and finally the production of pasta, we are committed to ensuring the highest quality to obtain a sustainable and pleasant-tasting product.

Ingredients of organic sagnette
Our organic sagnette are made with 100% organic durum wheat semolina of Italian origin and water. (contains gluten)

Italian Wheat
Organic sagnette are produced only with 100% Italian wheat. The wheat is grown in Molise and Puglia respecting the organic regime. The result is a semolina with excellent organoleptic properties.

Bronze drawing of organic sagnette
Organic sagnette are produced with circular bronze dies that make the surface of the pasta rough and porous. The roughness and porosity allow the pasta to absorb and retain the sauce better after cooking. Diameter 20 mm thickness 1.3 mm.

Low temperature drying
Drying and stabilizing pasta is certainly an important step for the final quality of the product. As with all our pastas, even for organic sagnette the process takes place at low temperatures with reasonably long times ranging from 36 to 48 hours, depending on the format. In this way we preserve the chemical and physical characteristics of the pasta as well as excellent digestibility. Our low-temperature drying method allows us to keep the vitamins, enzymes, proteins, gluten and all the other substances present in the semolina unaltered. In fact, at temperatures above 60°C, the pasta proteins and enzymes are altered and compounds can form that make the pasta darker in color. In particular, with high temperatures that are generally used to speed up the drying process, two essential amino acids such as lysine and methionine are also lost.

Directions for use
How much water to cook pasta?
Pour 1 litre of water for every 100 grams of pasta into a saucepan and bring to the boil.

How much salt to add to water?
For every litre of water and therefore 100 grams of pasta, add 10g of salt.

When to add salt?
Salt should be added when the water starts to boil.

How long does it take to cook pasta?
Once the water has come to the boil, pour in the pasta and wait for the cooking time indicated on the package.

How to season pasta?
When the pasta is cooked, drain the water and add the dressing you previously prepared. Once the dressing is added, toss everything in the pan and stir for a few minutes.