Organic pasta: how it's made and why it's different.

A palate that may not be too refined or accustomed to eating organic will probably not notice the difference in taste, but when eating organic pasta instead of traditional pasta, our body will definitely notice a difference. And it's a difference that will surely be appreciated!

The difference between organic pasta and classic pasta is that chemical contents are eliminated. The philosophy of organic farming does not allow the use of chemical artifices in cultivation; it is a type of agriculture that solely employs natural substances, as per community regulations. In fact, there are certifying bodies that strictly monitor organic companies in all their phases: agricultural production, transformation, labeling, and marketing.

How is organic pasta made?

After harvesting the organic wheat and bringing it to the pasta factories, it is dried for 24 to 48 hours at low temperatures, usually not exceeding 50 degrees, to maintain its nutritional values and flavor. Some grains are then with slow milling to prevent overheating and losing important nutritional characteristics. After milling, it goes to the mixer, which is a rather important moment because water is added. Water is a fundamental ingredient that also contributes essential flavor to the pasta. The resulting dough is then extruded through bronze molds, producing various shapes. Once created, the pasta is exposed to hot air ventilation for about two minutes: a necessary phase that dries the pasta's surface. It is then placed on special shelves for slow drying at low temperatures. After several hours of resting, the pasta is ready to be packaged, boxed, and shipped.

What types of organic pasta are available on the market?

Mainly, there are white pasta, whole wheat pasta, spelt pasta, Kamut pasta made from Khorasan wheat, and egg pasta. The white pasta is made with semolina from durum wheat that comes from the inner part of the grain, making it very digestible and absorbable for those who, for example, have difficulty digesting raw fibers. The whole wheat variety, on the other hand, is produced with semolina from wheat, from which only the outermost cortical layer has been removed, resulting in a high fiber content. The Kamut pasta is made with the Khorasan grain, one of the most nutritionally complete: it has much higher levels of protein, minerals, vitamins, and unsaturated fats compared to other types of wheat. The spelt pasta is made from a type of wheat whose gluten is very easy to digest, even though its semolina is one of the most expensive. This pasta has a particularly refined taste and is an excellent solution for those who cannot tolerate gluten. The egg pasta is made by adding eggs from organic farms to the dough.

At Spaghetti & Mandolino, we offer a wide range of organic pasta, and among the white options, we recommend the Monograno Matt, made with an amazing durum wheat, one of the best in the world, grown in Puglia and Sicily, which makes the pasta exceptional and one of the best-selling and sought after by chefs in Italy; and the Monograno Senatore Cappelli, a type of durum wheat from Puglia named after Senator Raffaele Cappelli from Abruzzo, who was a promoter of agrarian reforms and the revival of agriculture in Puglia in the early 20th century.

Fabio De Vecchi