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Fregola Bio grano Kamut - Artinpasta

Sardinian fregula with Khorasan Kamut® organic durum wheat semolina

Size - 500 gr

Originally from Campidano, the Fregola - or Fregula - is the typical Sardinian pasta made with organic semolina and water. A simple product of the popular tradition, today widespread and used.

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Origin Nuoro
Place Nuoro
Size 500 gr

Fregola Bio grano Kamut - Artinpasta - Sardinian food

Sardinian fregula with Khorasan Kamut® organic durum wheat semolina

Size - 500 gr

Fregola Bio grano Kamut - Artinpasta - Sardinian food online

Originally from Campidano, the Fregola - or Fregula - is the typical Sardinian pasta made with semolina and water. A simple product of the popular tradition, today widespread and used.

We have kept the production process simple enough to offer the final consumer an artisanal product just like the one we used to do.

This fregula is an organic dry pasta certified, from the raw material to the final processing process.

Frequently associated with cous cous by those who discover it for the first time, fregola (fregula) is another of the typical Sardinian dishes for what concerns dry pasta. Tradition and craft production processes are fundamental, but it is our duty to look for better, certified raw materials rich in minerals and vitamins.

This is why we decided to make our fregola line with the special Kamut® flour, to offer the chance to taste this Sardinian specialty, enjoying the benefits of one of the healthier flour on the market, the 100% organic Kamut®. It is a bio wheat par excellence and has much higher nutritional properties than wheat. It is characterized by a high protein value and a higher presence of minerals such as calcium, iron, magnesium phosphorus, zinc, sodium and potassium.

INGREDIENTS: Khorasan Kamut® organic durum wheat semolina, water.

Shelf life: The dried Fregola has a 36-month conservation in a cool and dry environment.

We have chosen to adopt the bronze drawing process for our pasta, this because it gives the pasta a particular porosity that allows it to absorb the condiments in a better way and to maintain its integrity without breaking. It is an indispensable element for the preparation of all those Sardinian cuisine dishes that find their secret in the marriage between condiment and pasta. This obviously requires longer processing times, but guarantees a final product of superior quality.

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