The latest by La Regina dei Sibillini, a delicious Wholewheat Pasta with wheat locally grown in the Sibillini National Park, in the Marche region of Italy. Flavoursome, thick, delicious, this artisan pasta is not your usual whole-wheat pasta. Get ready to be amazed!
HOW TO USE IT
Boil abundant water, add salt, then throw the Fusilli in and cook for at least 8-10 minutes (al dente). Try it, and depending on your taste, leave it for a couple of more minutes. Drain, throw in the pan with a sauce, toss at high heat.
WHY WE LOVE IT
It is a whole-wheat pasta, yet it does not behave like one. It cooks brilliantly like all the other Regina dei Sibillini blends, with the additional flavours coming from the mountain grains. Also the consistency is porous and the sauces do not slip like it sometimes happens with wholewheat pasta.
INGREDIENTS
Durum wheat semolina, water (allergens in bold).
ORIGIN
We visited the beautiful Sibillini National Park in June 2017, spent two days with Alice & Moreno, learning everything there is to know around growing wheat and making quality Italian pasta. We are ecstatic to consider this a Gold Beetle Certified™ product.
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