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At Despelta we make pasta in the traditional style. We mix water and flour to form a homogeneous dough that undergoes an extrusion process. That is, it is passed through a mold or wire drawing machine that gives it a shape. This procedure heats the dough up to 45 degrees Celsius and finally, the dough is dried in a dryer, at low temperature for about 50 hours, to achieve a unique flavor and texture

Handmade with our own soft wheat or rye flours. This is how we obtain garganelli, fusilli and striated macaroni, among other possible types of pasta

Black wheat gives a very pleasant flavor and in its penne form it offers a very meaty texture and because of its striated shape it makes the sauces adhere very well to it