Pasta

Durum wheat semolina flour, compared to flours obtained from soft wheat, is richer in proteins and if chosen in the wholemeal variant it is a complete food that keeps intact all the characteristics of the grain from which it is obtained. IS therefore rich in fiber, vitamins, mineral salts and among other things it has a lower glycemic index thanks to the presence of complex carbohydrates inside.
This type of carbohydrates ensures the body a gradual release of energy over time, this concretely allows to avoid glycemic peaks and subsequent sudden drops.
The typical yellow color of durum wheat indicates the presence of carotenoids (lutein and beta-carotene) antioxidant substances particularly beneficial in counteracting cellular aging. The products made with durum wheat semolina flour, therefore, have interesting antioxidant qualities.