La Pasta Integrale Italiana

La pasta integral es muy rica en fibra, que ralentiza la absorción de los hidratos de carbono y la formación de lípidos (grasas) durante la digestión. Se utiliza prácticamente igual que la pasta blanca, pero tiene un sabor especial y, por tanto, requiere menos sal durante la cocción; además, tiende a oscurecerse menos y se mantiene al dente.
The Benedetto Cavalieri pasta factory opened in 1918. Since the beginning the main aim of the company has been to produce an excellent pasta focusing on the quality of the wheat used and also on modern machines for the production; from kneading to the pressing and drawing. Today the company relies on the high quality of the wheat, that is grown without the use of chemical fertilizers. These chemicals fertilizers can increase the crop quantity but lower the quality of the product. The production process, described as Delicate, consists of a long kneading of the flour with water, slow pressing and drawing made exclusively with bronze plated machines and then low temperature drying.