Le Nostre Paste

The Agosta family have been farming the 670 acres of Feudo Mondello in the Belice valley in Sicily since the mid 1800s. Fuedo Mondello is an artisan pasta factory using a natural stone mill to transform the durum wheat into pasta and flour.

After a few days of grinding, the semolina (pasta flour) is turned into pasta with the use of a bronze dies. To keep the color, smell and taste of the Sicilian hard wheat, the pasta is slowly dried at a maximum temperature of 38*C. By using a mill stone to grind the flour, we produce a particularly large semolina that makes our whole wheat pasta “naturally rough” helping to hold the sauce. With this production process, we re-create a genuine whole wheat flour in the tradition of our grandparents.

We always plant our durum wheat following our chick pea, lentil, sulla grass and broad bean harvest, because these legumes naturally increase the fertility of our soil. This produces the optimum conditions for growing the highest quality crop. This traditional method of crop rotation enables us to keep the authenticity of our ingredients. The contents have a high nutritional value for the low Glycemic Index common to products with bran and wheat germ, giving a natural nutritional supplement.

Feudo Mondello applies the principle of “Good Agricolture Practice (GAP)”   a set of rules based on the best available agronomic techniques and  pratices that guarantee a low   environmental impact  and consumer health.

The sun of Sicily naturally drying the grain . By growing our own grains and legumes on our rural family farm, and establishing our own plant for milling and transforming the grain into pasta, we can ensure that every ingredient is home sourced. Production is limited.