• Italian Organic Artisanal Spghettoni Toscani Fabbri Pasta Package 500g
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Organic Pasta Box - Spaghettoni Toscani Fabbri

Organic Pasta Box - Spaghettoni Toscani Fabbri

$51.60 USD
$51.60 USD
Sale Sold out
Quantity

Item weight when added to cart: 4 pkg-4.5 lb; 12 pkg-13.5 lb; 24 pkg-17 lb;
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Allergen Information

Contains gluten. May contain traces of eggs, mustard, and soy.

Ingredients

Organic Durum Wheat Semolina, Water

Nutritional Information (Per 100g)

  • Energy 1452 kj / 347 kcal
  • Fat 1.5 g (of which saturated: 0.5g)
  • Carbohydrates: 70 g (of which sugars: 2.8 g)
  • Fibre 2.9 g
  • Protein 12.7 g
  • Salt 0.02 mg

Fabbri artisanal pasta

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What Makes Pasta Fabbri so Special?

  • Organic grains 100% Italian

    The pasta is made by extruding and drying doughs composed of durum wheat semolina (soft wheat is reserved for bread and pastries). Fabbri company uses 100% Italian organic wheat selected for their nutritional properties, quantity, and especially the quality of gluten.

  • The milling

    The milling must be gentle without heating the grain to maintain the product's organoleptic properties. Thanks to the organic grains and the Milling technique, Fabbri offer 100% Italian organic artisanal pasta.

  • Bronze drawing

    Bronze drawing produces rougher and more porous pasta that absorbs 30% more sauce than smooth pasta.

  • Production temperatures below 38°C

    To avoid damaging the gluten and altering the nutritional properties of the wheat kernel, scientists recommend using low temperatures. Pastificio Fabbri scrupulously respect this guideline: at every stage of our processing, we use temperatures considered “very low” because they never exceed 38°C.

  • Drying Method

    In Fabbri's pasta factory, the temperatures and drying times have remained the same as in the early 20th century, with the advent of the thermo-mechanical dryer that reduced drying times to 3-6 days depending on the shape.

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The Fabbri drying method

Pasta Fabbri vs. high temperatures

According to the Maillard reaction, any protein subjected to temperatures above 38°C undergoes transformation and experiences thermal damage.

Indeed, the result of drying at low or high temperatures is immediately visible in the color: the higher the temperature, the more the pasta shifts from a natural straw-yellow to a burnt yellow. This process causes the pasta to lose its ability to absorb sauce because the gluten (composed of proteins) denatures. The pasta is essentially 'toasted' and dehydrated.

The Fabbri drying method, which takes place below 38°C, preserves the structure of the proteins. This results in a higher absorption capacity of the pasta, much better digestibility, and a cream-white color, exactly like that of gluten in its natural state.

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Frequently Asked Questions

Why is organic Italian durum wheat used?

We use 100% organic Italian durum wheat, selected not only for its superior nutritional value but also for its high gluten quality. This ensures the pasta holds its shape well when cooked and provides a more satisfying texture. Organic farming methods also mean no synthetic pesticides or fertilizers are used, which results in a healthier, more natural product.

Is your pasta easy to digest?

Yes, our pasta is particularly easy to digest. The slow, low-temperature drying process and the use of high-quality organic durum wheat semolina ensure that the pasta retains its natural properties, making it lighter on the stomach compared to industrially produced pasta. The lower gluten content, combined with the traditional processing methods, results in a pasta that is gentle on digestion, while still providing a hearty meal.

Why does your pasta absorb more sauce?

Thanks to the bronze drawing technique, our pasta has a rougher surface that naturally holds onto sauces better than smooth pasta. This allows each bite to be rich in flavor and ensures a perfect harmony between pasta and sauce.

How does Fabbri's production method benefit the nutritional value of the pasta?

By using gentle milling techniques and low-temperature drying, we retain much of the wheat’s natural nutrients, including vitamins, minerals, and fiber. The careful processing also ensures that the gluten remains intact without being overly processed, making the pasta more nutritious and healthier for consumption.

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