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Eliche. Organic pasta made with 100% Italian durum wheat in the eliche format, from the artisanal LaGranum line: bronze-die extruded and slowly dried at low temperature, with a rough, porous surface that holds the sauce. Eliche made with selected durum wheat semolina with a high protein content of 13%; thanks to our pasta-making expertise, our traditional “LaGranum” organic pasta comes to life. We make pasta at an altitude of 700 m above sea level within 72 hours of milling the durum wheat to obtain the semolina, preserving all the organoleptic properties and aromas of our prized Italian grains. The semolina is mixed with mountain water and rough-die extruded; drying takes place at low temperature and statically for 12–36 hours, depending on the format. The result is rough, porous pasta, as demanded by Italian tradition, capable of ensuring excellent cooking performance. Do not miss this pasta, which wraps around your sauces and offers a pleasant, tasty aftertaste. Enjoy a fine-dining product that will make your tasting experience unique and satisfy even the most demanding palates. Allergens: cereals containing GLUTEN; may contain traces of SOY and MUSTARD. Wheat origin: Italy Milling country: Italy Cooking time: 10–11 min In the kitchen: ideal with pesto, vegetable sauces and pasta salads.
Price including VAT
Eliche. Organic pasta made with 100% Italian durum wheat in the eliche format, from the artisanal LaGranum line: bronze-die extruded and slowly dried at low temperature, with a rough, porous surface that holds the sauce. Eliche made with selected durum wheat semolina with a high protein content of 13%; thanks to our pasta-making expertise, our traditional “LaGranum” organic pasta comes to life. We make pasta at an altitude of 700 m above sea level within 72 hours of milling the durum wheat to obtain the semolina, preserving all the organoleptic properties and aromas of our prized Italian grains. The semolina is mixed with mountain water and rough-die extruded; drying takes place at low temperature and statically for 12–36 hours, depending on the format. The result is rough, porous pasta, as demanded by Italian tradition, capable of ensuring excellent cooking performance. Do not miss this pasta, which wraps around your sauces and offers a pleasant, tasty aftertaste. Enjoy a fine-dining product that will make your tasting experience unique and satisfy even the most demanding palates. Allergens: cereals containing GLUTEN; may contain traces of SOY and MUSTARD. Wheat origin: Italy Milling country: Italy Cooking time: 10–11 min In the kitchen: ideal with pesto, vegetable sauces and pasta salads.
| Energy (kcal) | 349 |
| Carbohydrates (g) | 70 |
| of which sugars (g) | 3 |
| Fat (g) | 1.4 |
| of which saturates (g) | 0.5 |
| Protein (g) | 13 |
| Fibre (g) | 3 |
