Made with: Organic Durum Wheat, Water
Using bronze dies is a time-honored technique that connects modern pasta makers to centuries of Italian culinary heritage. The Bronze-cut pasta maintains a firm, chewy texture, ensuring it cooks evenly and retains its shape, which is essential for a perfect al dente bite. The cooler extrusion process with bronze dies helps preserve the natural flavors of the wheat, resulting in a richer, nuttier taste. The rough texture allows for better starch release during cooking, which can thicken sauces and improve flavor integration. Pasta made with bronze dies is more robust and can withstand cooking without losing its integrity, making it ideal for various dishes.
Durum wheat pasta typically contains about 13-15% protein, which is higher than regular wheat pasta. The glycemic index (GI) of durum wheat pasta is around 47, which is lower than that of common wheat pasta (GI of 68). Foods with a low GI are digested slowly, leading to gradual increases in blood sugar levels. This is beneficial for managing diabetes and maintaining energy levels. Durum wheat pasta is a good source of B vitamins, including folate, which is important for pregnant women. It also contains minerals like iron and magnesium, which are vital for metabolism and overall health. Durum wheat pasta has more dietary fiber than pasta made from regular wheat. A high-fiber diet can help control blood sugar levels, lower cholesterol, and reduce the risk of colorectal cancer. The structure of durum wheat makes it easier to digest compared to bread wheat, which can be beneficial for those with gluten sensitivities. Durum wheat contains lutein, a carotenoid that is beneficial for eye health. Lutein may help prevent age-related macular degeneration, which can lead to blindness.
These benefits make durum wheat pasta a nutritious choice for a balanced diet.