Soffi di Eolo is a Sicilian durum wheat wholemeal pasta, ancient cultivar Bidì.
This wheat is grown with care and passion exclusively in the fields around the Iblei mountains in Sicily where are applied the principles of bioethical agriculture without the use of chemical substances. The value of this wheat? The versatility, because it is able to change taste according to the type of milling and its use.
The secret of this wholemeal pasta is the flour obtained by stone grinding, rich in fibre, which totally preserves the wheat germ. Thanks to this ancient method the flour is healthy and very taste because it used the noblest part of the grain.
Recommendation on the preparation: after draining the pasta, let it rest for 2 minutes together with the condiment. You will notice how it sets and takes on a different consistency.
Ancient Sicilian grains naturally have a low gluten index and maintain their age-old integrity.
The stone grinding has a high hardness and is periodically hammered by hand to revitalize the cut and obtain the right degree of roughness of the flour.
In addition, the low speed of rotation of the millstone allows to work at low temperatures the raw material that does not lose the precious nutritional principles of the cereal.