Saragolla is considered the ancestor of modern durum wheat, it belongs to the same family as Korasan (known by trade name of Kamut); it was introduced into Italy in 400 AD.
C. The pasta obtained, already when boiled, is particularly fragrant compared to common pasta; once drained, even just accompanied by a drizzle of oil, it will be surprisingly tasty. It stands out for its high content of antioxidants and a moderate amount of gluten, making it particularly digestible.
Type: Semi-wholemeal in 500 g packs.