Dried slowly to retain optimal taste and nutritional value, this ‘semi-wholewheat’ pasta still contains some of the valuable bran closest to the heart of the wheat grain. Therefore, it offers almost double the fibre of traditional white pasta** whilst its quick cook time and the same delicate taste and texture. A win for gourmet chefs and families alike!

How to cook: Bring sufficient water to the boil (allow one litre per 100g of pasta) and add salt once boiling. Cook pasta for 7 minutes until al dente and drain.