- 100% EMMER SEMOLINA* (a TYPE OF WHEAT, triticum dicoccum)
Information on production
10.000 kg of freshly ground emmer farina is mixed together with 3.000 l of water. According to size and shape the mixture is then pressed through the designated die plates. Byodo Pasta is dried at temperatures between 70 - 80 °C. This slow but constant process of drying guarantees a beautiful noodle shape without any rips and cuts.