The grains outermost layers are removed so that germs are kept intact, thus preserving their most delicate, water soluble fibres.
Sgambaro wholemeal pasta is made with hulled durum wheat, that is to say, like an onion, the husk, richer in cellulose and more sensitive to contamination, is removed and the inner fibre, more delicate and easier to digest, is retained.
In wholemeal flour, the grain is milled with all its components (bran, endosperm and germ endosperm) so it fully preserves its nutritional properties. It’s worth noting the presence of vitamin E, a key antioxidant, and phytoestrogens, which help you keep a healthy heart and bones. The calories of the various types of flour are more or less the same, though the higher fiber content of wholemeal pasta compared to white pasta guarantees slower bowel movements, a reduced glycaemic increase after your main meals and helps you feel fuller for longer.