From organic grains grown by us exclusively in Maremma Toscana this pasta is born, dried at low temperature (about 55 °) through a process that lasts from 13 to 24 hours.
Our egg pasta consists of durum wheat semolina and exclusively fresh eggs without the use of powders, surrogates or freeze-dried eggs but certainly free from salmonella, staphylococcus.
Absolutely break-free nest pasta controlled directly by the operator.
Cooking tests are carried out at least three times a week.
As per Italian and Tuscan tradition, it releases the maximum of its goodness with meat or vegetable sauces.
We invite you to try it with a drizzle of TOSCANO BIO superior quality Extra Virgin Olive Oil in order to appreciate its excellent organoleptic qualities.
Nutraceutical and health aspects of durum wheat semolina products; dry pasta and long-life egg pasta.
Durum wheat semolina differs from other flours because it has a yellowish color and is much more grainy, especially compared to white flour.
Products made exclusively of durum wheat semolina (dry pasta) are rich in mineral salts, vitamins and fibers and have a very low glycemic index, because inside there are complex carbohydrates. In this type of flour there are carotenoids such as beta-carotene and lutein, which are excellent optimal antioxidants to prevent and combat cellular aging.
Furthermore, the complex carbohydrates contained in this type of product ensure a gradual release of energy over time. Dry pasta is rich in gluten and highly protein, it contains gluten and also various groups of vitamins.
The ideal pasta consumption consists of about 80 grams of product, the ideal seasoning in our opinion is with a drizzle of raw extra virgin olive oil; you will be able to fully appreciate the excellent organoleptic qualities of our PASTABIO.
Studies have shown that pasta has the lowest glycemic index among carbohydrates. All this would also promote heart protection, as the low glycemic index does not raise the levels of reactive protein C, which has been shown to be linked to cardiovascular risk.
It contains very little sodium and many fibers, the latter fundamental in the prevention of cardiovascular diseases and tumors, especially in the digestive system.