Mulino Pasta

Mulino Pasta is the dry pasta of Mulino – Casa della Pasta, a producer that grows, mills and makes its own pasta. The raw material is a blend of ancient wheat varieties – Khorasan, Saragolla and Senatore Cappelli – grown organically on the company's fields in the Alta Murgia National Park in Apulia. Khorasan gives a firm, nutty bite, Saragolla a more delicate, floral note and Senatore Cappelli a rounded, slightly sweet taste.

The grain is stone-milled in small batches, which keeps the bran and avoids overheating. In Gragnano the dough is made with Monti Lattari spring water and extruded slowly through bronze dies; the microfractures of the very rough surface release starch in the pan, so the pasta binds its own sauce. It is then dried for about 60 hours at no more than 40 °C and packed by hand.

The official site shows the range with spaghetti and rigatoni. The shop with the full list of shapes is announced as coming soon. It suits simple dressings with olive oil, tomato or vegetables that let the taste of the grain come through.