M�rke: Fastuchera Azienda Agricola

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La Russello, the raw material of our pasta, is a Sicilian indigenous variety of durum wheat among the oldest in Italy. Its seed tells the long story of wheat on the island, the time of the plow and the scythe, a millennial selection carried out by generations of farmers.
Starting from the sixties, the cultivation of this ancient wheat variety became anachronistic due to the low yields. In those years, Russelo risked disappearing forever. Today, decades later, Fastuchera has recovered and self-reproduced the seed with the aim of obtaining a fine flour that in the past was particularly appreciated and sought after by Sicilian pasta makers.
To do this, the wheat is grown by us in the traditional way, without using chemical fertilizers and herbicides, and, once harvested, it is stone-milled in a certified organic mill. The transformation of our semolina then takes place in a small artisan laboratory, using bronze dies and leaving our long-awaited tumminìa pasta to dry at low temperatures (36 °): a high quality product, free from genetic modifications and high nutritional value.