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Solo pasta - Exquisito
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Solo pasta

The name says it all, Solo Pasta is a box that contains a selection of six of our types of pasta, for those who like to have in their pantry excellent pasta made exclusively from Sicilian grains, bronze-drawn and processed at low temperature to keep the properties of the grain intact.
What you will find:

  • 1 x 500g Sicilian durum wheat fusilloni, bronze drawn, slow-dried
  • 1 x 500g Sicilian durum wheat linguine, bronze drawn, slow-dried
  • 1 x 500g Sicilian durum wheat paccheri, bronze drawn, slow-dried
  • 1 x 500g Sicilian durum busiate flavoured with pistachio, bronze drawn, slow-dried
  • 1 x 500g Sicilian durum spaghetti flavoured with squid ink, bronze drawn, slow-dried
  • 1 x 500g Sicilian durum spaghetti flavoured with chilli, bronze drawn, slow-dried

Remarks:

Pasta made with durum wheat is unsuitable for people who are gluten intolerant or allergic.


 

24.50

LOCAL
ARTISAN

KNOWLEDGE
QUALITY

LUXURY
CARE

SUSTAINABILITY
RESPECT

You know that

Exquisito pasta is produced with a high quality Sicilian durum wheat from sustainable farming. 

Our farmers follow a controlled and certified supply chain project with a strong territorial imprint that guarantees the authenticity and local origin of the ground grains. The wheat is grown, harvested and ground on site. This gives rise to flour and semolina that smell of the land in which they were born.

The pasta is dried at a low temperature for more than 20 hours to keep its nutritional qualities intact, and it is bronze drawn. This process makes it porous and rough on the surface to capture sauces and condiments better, and prolong their flavor.

Solo-pasta1.jpg

Most of the grains we use come from the hills that surround the Iblei Mountains, a fertile land that has been awarded as UNESCO World Heritage Site. Here, many farmers cultivate with passion, according to traditional methods respectful of the environment. Some grains may come from other areas in Sicily, according to the period and the availability.

 

10 useful tips for optimal pasta cooking:

1. put plenty of water in the pot. The ratio of water to pasta should be 10:1, i.e. for every 100 grams of pasta you should calculate 1 litre of water. The pasta cooking water can be re-used to deglaze dishes and clean kitchen utensils or to water plants.

2. do not fill the sauce pan with water up to the rim: to prevent liquid from escaping during cooking, fill it with water up to 2/3 of its capacity.

3. The pot must be covered with the lid while the water comes to the boil, it will boil faster.

4. The pasta must be throwed into the pot only when the water starts boiling.

5. When throwing in the pasta, remember to remove the lid: the pot should be kept uncovered.

6. Salt should be added when the water comes to the boil. Adding coarse salt from cold water not only delays the water from reaching 100°C but could leave an iron aftertaste to the pasta. The general recommended dose of salt is 7g per 100 g of pasta. However, it is good to know that the longer the pasta has to cook, the less salt should be used.

7. The pasta must continue to boil vigorously and must not lose its boil. The flame must also remain below the bottom of the pot and not reach the edges.

8. The pasta should be stirred often during cooking to prevent it from sticking.

9. Cooking times are absolutely indicative for artisanal pasta. We suggest to taste the pasta while it is cooking: if it is al dente, it is cooked.

10. The sauce should be chosen according to the pasta format and the pasta sautéed in the sauce before serving. Long pasta? Choose liquid and creamy sauces. Short, medium-sized pasta? Goes well with thicker sauces.

Sicilian durum wheat fusilloni with Vegetariano sauce, salted ricotta cheese and fresh basil

Sicilian durum wheat spaghetti with Rucola selvaggia pesto (wild rockets) or with Est pesto

Fusilloni, Linguine, Paccheri Pasta, bronze-drawn, slow-dried, 500g
Sicilian durum wheat semolina, water

Busiate al pistacchio, bronze-drawn, slow-dried, 500g
Durum wheat, pistachio 3%

Spaghetti al nero di seppia, bronze-drawn, slow-dried, 500g
durum wheat semolina, squid ink (3%), water

Spaghetti di grano duro al pepe rosso, bronze-drawn, slow-dried, 500g
durum wheat semolina, red pepper (3%), water

Fusilloni, Linguine, Paccheri Pasta, bronze-drawn, slow-dried
energy 1515KJ – 362 kcal /total fat 1 g of which satured fat 0,1 g / total carbohydrates 75 g of which sugars 1,8 g / dietary fiber 3,5 g / proteins 11,5 g / salt 0,002 g

Busiate di grano duro al pistacchio, bronze-drawn, slow-dried

Spaghetti di grano duro al nero di seppia, bronze-drawn, slow-dried
energy 1647KJ – 370 kcal / total fat 1,1g of which satured fat 0,2 g / total carbohydrates 75 gr of which sugars 3,6 g
dietary fiber 3 g / proteins 11,5 gr / salt 0,001 g

Spaghetti di grano duro al pepe rosso, bronze-drawn, slow-dried
energy 1647KJ – 370 kcal / total fat 1,1g of which satured fat 0,2 g / total carbohydrates 75 gr of which sugars 3,6 g
dietary fiber 3 g / proteins 11,5 gr / salt 0,001 g

Store in a cool, dry place away from heat sources

After opening store in the fridge and consume within 30 days.

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