Whole grain durum pasta, perfect for sauces
It is thanks to her that pasta has a yellow color, does not stick together, retains proper elasticity, firm consistency and it is more difficult to overcook it.
These pastas do not stick together, they retain their elasticity and it is more difficult to overcook them because they are a bit harder. Their basis is semolina, which contains more nutritional values than wheat flour, therefore durum pasta is recommended for people who try to eat healthily and consciously. It is characterized by a lower glycemic index than other pastas, which makes it recommended for diabetics. In addition, it contains B vitamins, potassium, iron, phosphorus and folic acid in much more than ordinary wheat flour. It also contains lutein, which contributes to the improvement of eyesight and the fight against free radicals.