La Struncatura - Wholemeal Calabrian Pasta
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La Struncatura from Pasta Soldano of Limbadi, on the Monte Poro plateau in Calabria: the traditional wholemeal pasta of the Gioia Tauro plain, made only with wholemeal durum wheat semolina and water.
Struncatura was once made from the flour and bran left over from milling; today it is a prized local specialty. Bronze drawn and slowly dried at low temperature, it has a dark color, a rough surface and a rustic flavor that holds sauce well. In Calabria it is dressed with olive oil, garlic, anchovies and chili.
- Type: Wholemeal durum wheat pasta (struncatura)
- Producer: Pasta Soldano, Limbadi (Vibo Valentia, Calabria)
- Cooking time: 10โ12 minutes
- Pairs with: Olive oil, garlic, anchovies and chili; 'nduja
- Size: 500 g (1.1 lb)
Cook in plenty of salted boiling water for 10-12 minutes, then drain and toss with the sauce. In Calabria it is traditionally dressed with olive oil, garlic, anchovies and chili.
Ingredients: Wholemeal durum wheat semolina, water.
Contains: wheat.
Nutrition Facts
| Amount per servingCalories | 220 |
|---|---|
| % Daily Value* | |
| Total Fat 1g | 1% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 5g | 18% |
| Total Sugars 2g | |
| Includes 0g Added Sugars | 0% |
| Protein 7g | |
| Vitamin D 0mcg | 0% |
| Calcium 10mg | 0% |
| Iron 1.6mg | 8% |
| Potassium 160mg | 4% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Store in a cool, dry place away from heat and direct light.
Gruppo Soldano S.r.l.
Via Giovanni Falcone, 89844 Limbadi (VV), Calabria, Italy
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