AUTHENTIC RECIPES. DELIVERED TO YOUR DOOR. COOK AND SERVE IN UNDER TEN MINUTES.
Authentic and traditional italian recipes, deserve authentic and traditional ingredients.
All our pastas start with one important ingredient, semolina flour from the Mediterranean Coast of Italy.
Made through the process of coarsely grinding durum wheat, our semolina flour is derived from the whole wheat berry similar to common flour found in most kitchens.
However, this is where the similarities stop.
Unlike bland common wheats, semolina has a rich texture and flavor profile.
High extensibility makes semolina doughs easy to stretch into long pieces perfect for our special pasta shapes.
Semolina has a low starch content and lacks the
D genome
that is found in bread flour.
Compared to pasta made with common wheats, Trulli Pasta provides a wider range of essential vitamins and minerals, in addition to being a great source of fiber and protein.
You may find semolina flour or durum wheat in other products like couscous, cereal, pudding, bulgur or pizza dough!
Many inferior pasta brands in the United States use enriched flour as their base ingredient.
Enriched flour has been refined and bleached so much that it is devoid of nearly all nutritional value and sustenance.
This refinement is done to increase shelf-life and give breads and pastas a uniform texture. Unfortunately, this process strips much of the flavor, fiber and protein.
If you’ve ever felt bloated, tired or irregular after eating enriched flour foods, you have experienced one of the main problems with this adulterated wheat.
Simply put, our bodies don’t digest enriched wheat flour well.
Unlike whole wheat flour (durum-semolina), enriched wheat flour is quickly broken down and converted to sugar, giving a brief energy boost before an eventual blood sugar crash.
Excess sugars not metabolized immediately are stored as fat.
Experience the difference and see what limiting enriched wheat flour in your diet can do for your health and wellbeing!
