PASTIFICIO DEI PROFETI. Laboratorio artigianale.

About Pasta

Wheat semolina and production process

Our durum wheat semolina The different varieties of semolina we use in the pasta-making process are all harvested from organically grown crops all over Italy, and include: svevo, san carlo, simeto, saragolla, capelli, etc. We have taken account of and respect the variability of harvests from one year to the next, resulting in “variable” blends,...
Recipes

Paccherucci rigati with prawns

Ingredients for 4 people Ingredients: 320 g paccherucci 300 g pink prawns carrot garlic celery 300 g cherry tomatoes extra virgin olive oil white wine Wash and cut carrots julienne style and a little celery. Shell the prawns and remove heads but leaving tails. Keep a few of them whole for decoration when serving. Heat...
Recipes

Penne rigate with aubergines and sheep’s cheese

Ingredients for 4 people Ingredients: 320 g penne rigate 2 aubergines 300 g cherry tomatoes garlic extra virgin olive oil 150 g mature sheep’s cheese salt Cut the aubergines into cubes, heat frying pan adding extra virgin olive oil and when heated through, add garlic and heat until it becomes golden. Add the aubergines and...
Recipes

Fregula with clams

Ingredients for 4 people Ingredients: 320 g fregula 1kg clam 4 garlic cloves parsley 1 glass white wine Cleaning the clams is essential, and the way to do it is as follows: leave the clams to soak in cold water for at least four hours adding a little salt. Change the water from time to...
About Pasta

Wheat

The impact wheat has had on the history of mankind is recorded by a series of events that begin with the need to satisfy the nutritional needs of peoples of the world over thousands of years. No other plant has influenced the history of man to such an extent as wheat, from the Neolithic era...

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Wheat semolina and production process

Paccherucci rigati with prawns

Penne rigate with aubergines and sheep’s cheese

Fregula with clams

Wheat