Wholemeal semolina pasta

Wholemeal pasta, packed with fibre, but with a delicate flavour

Made with our wholemeal Italian wheat, gently ground so as not to create thermal shocks, and maintaining the wheat germ.

We were the first in Italy to make wholemeal pasta, not by adding bran, but by grinding the whole wheat kernel.  This is why, because of our choices, we have had pasta sequestered due to “distribution and possession of wholemeal pasta” for 17 years, because it contained bran particles in excess of the parameters set for pasta by Law  580 in 1967.

However, we didn’t give up, because wholemeal pasta, like the whole wheat grains it comes from, has many fundamental benefits for health, thanks to the presence of polyphenols, soluble fibres, insoluble fibres, antioxidants, essential fatty acids, vitamins, and minerals. Our battles helped to change the law and at last, wholemeal pasta is well known and greatly appreciated.

Wholemeal pasta is the most complete variety because it contains every part of the grain.  There are no risks of overheating and with our mill, we can choose a recipe for wholemeal semolina pasta, maintaining a high amount of fibre, elasticity, bulk and delicate flavour.

La trovi nella nostra gamma di Grano Duro e Farro dicocco.

There is a perfect Girolomoni pasta for every recipe. See all our organic pasta types ›