Once in Fara San Martino the peasants grinded the durum wheat from their fields in small local mills, obtaining a raw, slightly dark, unrefined semolina. Then the housewives made pasta by adding cold water to this raw semolina and a lot of love for good and genuine things. The result was a pasta similar to this Sfoglia Raw produced today by Cav. Giuseppe Cocco with durum wheat semolina, bran and cruschello.
INGREDIENTS Durum wheat semolina, bran (4%), bran (2%), water.
COUNTRY OF WHEAT CULTIVATION Arizona
COUNTRY OF MILLING Italy