Khorasan Wheat Pasta
Bruno Vitaletti and Dino Paoletti make their pasta from Saragolla Khorasan, an ancient variety of wheat found in small areas of southern and central Italy but virtually abandoned since the arrival of more productive hybrids. This ancient grain grows to an incredible height of 1.8ms with grains twice the size, but a yield just 30% that of common wheat. All such grains are disease resistant and Bruno and Dino have been certified organic from the start.
The wheat is stone ground so the colour of their pasta is a dark, speckled gold, the flavour rich and nutty. Their annual production of just 8000kgs is made by the excellent Miglianico pasta factory in Abruzzo who use bronze dies and slow, natural drying but it still hasn't been easy; Saragolla Khorasan is very low in gluten and thus hard to make pasta from as it is more friable. But they've done it and it's delicious and so much more healthy than industrial pasta. A proper pasta revolution