Pasta & Company

Special flours

At Pasta & Company, we combine respect for tradition and interest in experimentation. This is why our search leads us to make use of different types of flour, each of which gives our products unique properties and flavors.

A special ingredient makes Pasta & Company products unique: curiosity, combined with a desire to experiment.
This is why, besides the traditional recipes, we offer products with something unique to them, something that will make them outstanding, such as the use of flours having recognized and extraordinary nutritional properties.

Products to be savored, dedicated for gourmets and people who enjoy tickling their palate with a variety of special foods.

Senatore Cappelli durum wheat semolina

This is an ancestor of the modern durum wheat, it has aristas (the fibrils that may be observed in grains) and was obtained by Nazareno Strampelli through genealogic selection in Foggia, in 1915. 
It is highly nutritional in that its lipids, amino acids, vitamins and minerals content is greater than in ordinary wheat, it is highly digestible, it has never undergone any of the genetic manipulation processes that are typical of present-day agriculture, and it is totally organic.

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Antiqua stone-ground flour

is a certified short-chain stone-ground flour produced by Molini Bongiovanni. It made exclusively of grains coming from 45 farms, all them situated in the Piedmont region, that have joined to form a consortium. The use of natural millstones preserves all the nutritional content of the seed, which is rich in fibers (both soluble and insoluble ones, promoting intestinal mobility), natural antioxidants, E vitamin and mineral salts, and is poor in carbohydrates, making for a reduced calorie content.

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Spelt flour

Not very popular in recent years, this cereal was used widely on ancient times; the Romans used it a lot and it is claimed it was the first species of wheat to be cultivated. Spelt has a slightly higher protein content than corn, contains a small amount of gluten and is low in calorie. It is highly recommended in low-calorie diets, since it has a strong satiating power, it takes little to stay one's hunger.

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Buckwheat flour

Buckwheat is not wheat; it belongs to a group of so-called Pseudo-cereals, plants that are totally different from cereals botanically speaking, but yield similar products when processed. Quinoa and amaranth belong to the same group. It is gluten free, and hence it is suitable for consumption by celiac patients, but it also has an extremely low concentration of lipids and starch, and very significant amounts of proteins and mineral salts.

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Chestnut flour

The flour obtained from chestnuts is really precious. Used since the Middle Ages, it is one of the most natural, healthiest, less contaminated products in our territory, since it is still processed by hand: harvesting chestnuts, which is the most complex part of the processing cycle, is performed manually, in fact, This flour has exceptional properties: it is gluten free, has a high carbohydrate concentration, making for high caloric power and potassium content.

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All the goodness, with care.