We are in the heart of Sardinia, at the foot of Barbagia of Seulo. Here we decided to make the homemade pasta, according to ancient techniques and using only durum wheat including the local fine quality Senatore Cappelli.

We are in the heart of Sardinia, at the foot of Barbagia of Seulo. Here we decided to make the homemade pasta, according to ancient techniques and using only durum wheat including the local fine quality Senatore Cappelli.

This is the simple story of our pasta: Araj, whose name evokes the breeze in the typical Sardinian dialect. After careful selection, the beans are ground with the ancient grinding stone.

This procedure allows you to maintain the organoleptic characteristics, and especially the "wheat germ" valuable component of each grain; the subsequent processing involves the bronze drawing and the slow-drying at low temperature. Did you find our pasta can be more difficult than imagined, but we can give you our word that really worth looking for it.

Araj, a name of a Sardinian mill with a traditional inseparably link. Breeze: this is the meaning of the name of the company and this is how we want represent our product. A cool breeze blowing in this wonderful island and that it helps to dry the dough. We could choose any bran from domestic or foreign, and would be more "convenient"; Instead, the hard way, we wanted to produce strictly Sardinia.