Our Mill
MILLED AT SOURCE
In our mill, set in the heart of our wheat fields, we mill in small batches using traditional stone mills. Being so close to the harvest lets us control every step — from field to flour — with freshness and precision.
SLOW MILLING, FULL FLAVOUR
We mill our summer harvest throughout the year, always in rhythm with pasta production. The flour is never stored for long, so each batch of pasta starts with freshly milled grain at its peak.
MILLED AT SOURCE
In our mill, set in the heart of our wheat fields, we mill in small batches using traditional stone mills. Being so close to the harvest lets us control every step — from field to flour — with freshness and precision.
SLOW MILLING, FULL FLAVOUR
We mill our summer harvest throughout the year, always in rhythm with pasta production. The flour is never stored for long, so each batch of pasta starts with freshly milled grain at its peak.
BRAIN LAYER
(Includes aleurone)
Fibre
Vitamins & Minerals
Phytonutrients
ENDOSPERM
Carbohydrate
Protein
GERM
Essential Fatty Acids
Vitamin
STONE MILLING
Unlike cylinder milling, that is the most common method, stone-milling is a process that manages to separate & preserve the bran from the rest of the wheat bean without destroying it, a key difference that sets our pasta apart.
It is a very slow and deliberate process, necessary to avoid overheating the bean and to gently preserve all the natural nutrients, oils, and rich aromas of our precious ancient wheat.
