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InGrain Pastificio
Durum Semolina Penne

Product code: DN0431
$6.99
for 454g
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Traditional, Slow dried pasta, made in Deep Cove

Features: Local , Canadian , Vegan/Dairy Free

Disclaimer: The product information on this website may not be 100% accurate. Please ensure to check the product packaging information before consumption, especially if you have allergies or other health conditions.
Local Local Canadian Canadian Vegan/Dairy Free Vegan/Dairy Free
Durum Semolina, Water
Serving Size  151g
Servings per  (3)
Amount Per Serving % Daily Value *
Calories  340
Total Fat  2.5g 3%
Saturated Fat  0g 0%
Trans Fat  0g
Cholesterol  0mg 0%
Sodium  0mg 0%
Total Carbohydrate  71g 26%
Dietary Fiber  12g 43%
Sugars  0g
Proteins  14g
Calcium 2%
** Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
InGrain Pastificio Inc.
North Vancouver, BC
Up until 50 years ago most dried pasta in the market place was produced the old fashioned way. It was extruded through a bronze die and dried at low temperatures over a 24-48 hour period. Presently, major manufactures are using Teflon dies to extrude their pastas and they are drying their pasta in ultra high temperature ovens for 1-2 hours, saving money, time and labour. The problem is that the excellent nutritional content of wheat is denatured by the ultra high temperatures of the drying process as the glutens are converted into a hard plastic state. Great for long-term storage or shelf life but terrible for nutritional content and digestibility. Mass manufactured pasta will produce a large, stiff and flavourless core when cooked al dente but does not offer the textural, creamy layers and flavour that a good, traditional pasta should have.

Lets get something straight… Noodles come from China, Pasta comes from Italy, but the ingredients for both come from Western Canada. The Italians perfected pasta in a little town just south of Napoli called Gragnano. This town and the pasta produced there have been given protected status under European law. Indicazione Geografica Protetta (IGP). Gragnano pasta must adhere to some strict guidelines in order to qualify for the IGP status. 1. It must be extruded through a bronze die 2. It must be dried at low temperatures for 6 - 60 hours 3. It must be produced and packaged within the Gragnano area. 4. Local water from the Lattari mountains must be used. Etc. etc. Alarmingly, it does not state where the grains should come from and that is because, whether it's the small, traditional pastifici in Gragnano or the largest producers in the world, many source grains from western Canada. This is a Cascadian story. We are blessed with an amazing terroir for growing various different grains from Hard Durum and the many different clones to Spelt, Einkorn, Emmer or Buckwheat. All produce excellent pasta! There are only two ingredients in good quality, super traditional, dried pasta… flour + water and we have an abundance of both right here in the Pacific Northwest.


UPC: 62806750001
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