When the wheat is stoneground the better part of the bran remains in the semolina, bringing the wheat germ and the aleurone layer along with it. In this way these spaghetti (and their other “sibling” pasta shapes) preserve the nutritional substances contained in the wheat from which they originate, such as: proteins and vitamins, calcium, phosphorous, magnesium, iron and many more... The flavour recalls freshly baked bread and fresh grains of wheat. It’s not wholegrain, but all the same it is more complete and digestible than pasta made with refined flour, as well as having a lower glycemic index and making you feel fuller.
Of all the kinds of pasta made by La Vialla it’s the one with most beneficial properties.
Ingredients: 100% Semi wholegrain stoneground durum wheat.