Our Turanici line pasta is made from turanicum wheat (triticum turgidum subspecie turanicum, more commonly known as T. Turanicum) from certified organic agriculture. This type of wheat grows in the Khorasan region (northeastern Iran) and also in Italy, but nowadays it has been forgotten. Since 2013 our company collaborates with Prometeo, a company of Urbino, and Oriana Porfiri, an expert agronomist. We have begun to develop methodologies and pasta making tools to best interpret the treasure of this wheat, revaluated and cultivated by Prometeo. We use circular bronze die plates and we dry pasta at temperatures lower than 44°C, taking about 20 hours for short pasta and about 40 hours for long pasta. The result obtained by the union of this semolina and water is an earth colored pasta with a marked scent of wheat.
Turanicum spaghetti are 260 mm long and 2,2 mm wide. Their cooking time is between 7 and 9 minutes.