“Coarse Sheet Pasta” brings back the flavor of traditional country-style pasta from the past. It’s made by blending durum wheat semolina with bran and fine bran (cruschello), creating a flavor that falls somewhere between classic semolina pasta and whole wheat. This is how the master pasta makers of the past crafted their most delicious creations.
Long ago in Fara San Martino, farmers would mill their durum wheat in small local mills, producing a coarse, slightly dark, unrefined semolina. Housewives would then make pasta by adding cold water and plenty of love for wholesome, genuine food. The result was a pasta much like our “Rustic Sheet Pasta” , made today by combining durum wheat semolina with bran and fine bran (cruschello), to bring back the authentic taste of pasta from the past.
