Asakura Pasta <Naturally grown Capelli wheat spaghetti 1.8mm>

■Features of Asakura Pasta

Asakura pasta is made from 100% Cappeli wheat grown without pesticides or fertilizers. It is slowly dried at low temperatures of 45-65℃ without stressing carbohydrates, proteins (gluten) and other ingredients, bringing out the natural flavor and umami of the wheat, and is also easy to digest.
The more you eat it, the more you'll notice the difference in taste and chewy texture.

What is Cappeli wheat?

This variety was created in the 1920s by Italian Nazareno Strampelli through crossbreeding of native wheat species.
The new variety was named "Cappelli" in honor of Senator Cappelli, who provided financial support for the variety.
It can grow to over 160 cm in height, and disappeared after 1980 due to the emergence of new improved varieties that compensated for its tendency to lodge, but it has now made a comeback and is becoming increasingly popular in Italy.

 ■ Tips for boiling deliciously

Boil in plenty of water. The salt concentration should be 0.5% of the water volume.
*For regular pasta, 1% salt is considered ideal, but when noodles are dried at high temperatures, the proteins coagulate and the surface becomes very hard, so the salt does not penetrate into the noodles, making it necessary to add a lot of salt.
The salt brings out the flavor of the wheat, but be careful not to add too much. After adding it to the pot, remove it from the pot using the boiling time as a guide (the time measured after it has boiled again).
Spaghetti should be cooked for 8 minutes.