The Agosta family have been farming the 670 acres of Feudo Mondello in the Belice valley in Sicily since the mid 1800s. Feudo 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" halping to hold the sauce. With this production process, they re-create a genuine whole wheat flour in the tradition of their grandparents.