Ora Pasta
Giulia Tomasella und Siddharta Porfirione are Ora Pasta. They are convinced that it is about time to put the national traditional pasta dish back onto the italian kitchen tables – but in a healthy way. This is why the revolutionize the cultivation of grain and the production of pasta.
We are eating OraPasta not only because it is delicious but also because it is good for us!
During their research they have rediscovered Senatore Cappeli, an ancient type of whole grain durum wheat. Siddharta cultivates it himself with traditional techniques. Of course completely free of synthetic fertilizer and pesticides.
The high quality grain is rich in minerals, poor in gluten and has a healthy protein structure – in contrary to many modern, genetically modified grains that irritate our organism and our digestive system.
We want to preserve land and nature for the new generation. So we are looking towards their future with optimism.
The production of the pasta reminds you beautifully of the typical cooking of an italian nonno – grandmother. They are being dried very gently for up to 36 hours at a low temperature of maximum 40 degrees. For comparison: The production of industrial pasta often takes only 3-4 hours at a temperature of 100 degrees. With loving care and by hand eleven different pasta forms are being crafted – from Penne to Fusilli.
The high quality grain and the gentle production of Ora Pasta creates not only an excellent taste but is also a healthy treat for you.
