Khorasan wheat belongs to the large group of durum wheats. Its exact classification is Triticum turgidum subsp. Turanicum, or Triticum turanicum. Originating from the Khorasan region (northeastern Iran). The cultivation of this variety spread to the Mediterranean basin as well as Italy, but was abandoned in modern times due to its low yield.
Since 2014, we have developed specific methodologies and pastification tools to best interpret the richness of this wheat that we have re-enhanced and cultivated in collaboration with Prometeo and Oriana Porfiri, agronomist and cereal expert. Our Khorasan wheat spaghetti are shaped in circular bronze dies and dried at temperatures below 46°C for 40 hours. The result obtained from the union of semolina and water is a pasta with the color of the earth and the smell so characteristic of wheat. Qualitative studies have revealed a very interesting aspect concerning the particularities of gluten, which is not very resistant and is easily digested.
Our Khorasan Durum Wheat Spaghetti measures 260mm in length and 2.2mm in diameter.
Cooking time: 7 to 9 minutes.
Ingredients: organic stone-ground Khorasan durum wheat semolina, water
Wheat producing country: Italy
Organic Khorasan durum wheat semolina pasta
At Mancini Pastificio Agricolo we make our pasta exclusively with the wheat that we grow in the fields in the heart of the Marche region, in central Italy, which allows us to obtain a living product, the fruit of the year's harvest.
