Capparelli Artisan Pasta
Handcrafted - Slow Dried - Good for you
Capparelli Artisan Premium Pasta was born out of a passion for exceptional culinary experiences and a dedication to crafting pasta of unparalleled quality. Founded in 2021 in the heart of Northern Ireland, our business began with a vision to bring the authentic flavours and traditions of Italian pasta-making to our local community and beyond.
We launched our inaugural collection of premium pasta varieties, each distinct in shape, texture, and flavour. These offerings were met with enthusiasm from local chefs, home cooks, and food enthusiasts alike. The positive response fuelled our determination to refine our techniques and expand our offerings
We have a commitment to innovate, introducing new pasta shapes, flavours, and limited-edition collections that capture the essence of each season. Our commitment to pushing the envelope while staying true to our artisanal roots allowed us to attract a broader audience and expand our reach beyond Northern Ireland.
We have been awarded to be finalists at the Blas na hÉireann Irish food award.
As we look to the future, we remain dedicated to the principles that have guided us from the beginning—craftsmanship, quality, and a passion for exceptional food experiences
Our artisan pasta has won in 2023 the chefs larder category in the Blas na hEireann, which is the most food award in Ireland 2023
How we make our Pasta
Slow-dried
Slow drying at lower temperatures helps preserve the natural nutrients present in the wheat flour. This can result in a higher retention of vitamins, minerals, and phytonutrients compared to fast-dried pasta.
The slow drying process allows the pasta to be dried more evenly and gently. This can lead to improved digestibility as the starches in the pasta may be more easily broken down during cooking and digestion.
We slow dry our pasta at max of 38c and it takes about 24 hrs to 30 hrs to fully dry
Our Slow-dry process is a traditional and slower drying process compared to commercial fast-drying pasta methods.
This process can have certain nutritional benefits due to the way the pasta is handled and processed. Here are some potential nutritional benefits when we slow-dry our pasta:
Preservation of Nutrients and digestibility
Slow drying at lower temperatures helps preserve the natural nutrients present in the wheat flour. This can result in a higher retention of vitamins, minerals, and phytonutrients compared to fast-dried pasta.
The slow drying process allows the pasta to be dried more evenly and gently. This can lead to improved digestibility as the starches in the pasta may be more easily broken down during cooking and digestion.
Bronze cut
By using bronze die instead of Teflon dies, the texture of our pasta is better able to grip the sauces, using a specific method of extrusion and shaping, involving the use of bronze dies. This traditional pasta-making technique has been used for centuries and is known for producing high-quality pasta with unique texture and flavour characteristics.
These dies have small holes of various shapes and sizes through which the pasta dough is extruded. The use of bronze dies sets our pasta apart from more modern and industrial methods, which often use Teflon or stainless steel dies.
Texture is one of the defining characteristics of bronze die pasta is its rough and porous texture. The bronze dies create a slightly rough surface on the pasta as it's extruded, resulting in a texture that holds sauces better. The roughness allows sauces to adhere to the pasta, creating a more flavorful and satisfying eating experience.
Also it has an effect on sauce Absorption, due to its textured surface, bronze die pasta is particularly well-suited for capturing and holding onto sauces. The nooks and crannies on the pasta's surface allow the sauce to cling to the pasta, enhancing the overall taste of the dish.
This traditional Method (Bronze die pasta) is often associated with traditional and artisanal pasta-making methods. The use of bronze dies is a slower and more labour-intensive process compared to industrial methods, but it's valued for the superior quality and taste.
The Range
Artisan Terra Nostra
Made in collaboration with the farmers in Italy, our semolina is from a controlled supply chain project that proves Capparelli's commitment to sustainability and protection of the territory. Produced at 0 km, these flours are obtained from wheat grown and processed entirely in its regions of origin.
The project aims to ensure sustainability, quality and traceability of the wheat supply chain. Our semolina has an intense yellow colour and a distinctive aroma which is perfect for artisan pasta
Organic Ancient Grain (Einkorn)
The term einkorn is derived from the German language and interpreted to mean “single grain”
Einkorn is the most primitive form of wheat on Earth. It contains only 14 chromosomes,
Einkorn does not have the D chromosome, which seems to be connected with wheat intolerance in many humans.
Einkorn is easier to digest and contains more protein and antioxidants than modern wheat.
The wheat we eat today isn’t like they ate thousands of years ago. In nutrition sampling tests, Einkorn has been found to be a “more nutritious” grain. Einkorn contains higher levels of protein,The term einkorn is derived from the German language and interpreted to mean “single grain”
Einkorn is the most primitive form of wheat on Earth. It contains only 14 chromosomes,
Einkorn does not have the D chromosome, which seems to be connected with wheat intolerance in many humans.
Einkorn is easier to digest and contains more protein, antioxidants, essential fatty acids, phosphorus, potassium, pyridoxine (B6), lutein and beta-carotene (lutein) comparing to modern wheat
Although Einkorn does contain gluten, Einkorn has a different kind of gluten compared with modern wheat because it does not contain the D Genome, only the A genome. This is significant because the most popular test for detecting the presence of gluten is based on the presence of the D genome.Einkorn wheat can be digested better than most foods. The low content of gluten in Einkorn makes it easier to digest than modern wheat. An improvement in digestion means that nutrients are better absorbed, ensuring that you have no tummy problems after consuming a delicious dish cooked with einkorn flour. Einkorn is clearly the most ancient and purest type of wheat as there are only two sets of chromosomes, meaning that its natural gluten content is low, making it a healthy food.
Stone Ground Whole Wheat
Stone ground and Whole Wheat semolina is a healthier alternative comparing to a more traditional semolina
The regular consumption of cereal fiber reduces the fat and carbohydrate absorption bringing benefits to the body.
Our whole semolina has an excellent fiber content properly taken from the special grinding process applied at the Mill. This process also preserves and keep health conditions to the vitamins and minerals, which are naturally found on the external wheat surface.
