Khorasan is a delicate grain which requires fertile soil and a warm climate in order to achieve satisfactory growth, otherwise harvests tend to be meagre. It has always been cultivated in the Mediterranean area, especially in North Africa, Spain and Italy. The areas of cultivation where it best expresses its characteristics in Italy today are the regions of Sicily and Puglia. For our khorasan wheat spaghetti we only use organic wheat grown in Italy
The process used to make Alce Nero khorasan wheat spaghetti lasts 3-4 days. This slow process is the secret to obtaining more resistant spaghetti which is more resistant and never overcooks. The dough is passed through bronze dies to create a rough surface and shape the pasta. The pasta is then dried in static cells where the traditional process is reproduced: spaghetti is dried at low temperatures, below 50°C, for approximately 50 hours.