Girolomoni Durum Wheat Semolina Linguine 500g

Indulge in the rich, authentic taste of Girolomoni Organic Durum Wheat Semolina Linguine 500g – a premium Italian pasta crafted from 100% certified organic durum wheat grown in the lush hills of Italy. Using traditional methods, this whole durum wheat semolina linguine is bronze extruded and slow-dried to preserve its natural flavour, nutrition, and texture.

Girolomoni is renowned as one of the finest organic pasta producers in Italy. Each batch of pasta reflects a deep commitment to quality, sustainability, and heritage. The wholegrain semolina used is naturally high in fibre, making this pasta a wholesome choice for health-conscious food lovers.

Perfect for pairing with your favourite sauces, from a simple olive oil and garlic blend to rich tomato or creamy mushroom dishes, Girolomoni Linguine brings a touch of the Italian countryside to your kitchen.

Key Features & Benefits

• 100% Certified Organic: Made with durum wheat grown without synthetic chemicals or pesticides.
• High in Fibre: Wholegrain semolina supports digestive health.
• Authentic Italian Quality: Crafted using traditional bronze extrusion and slow drying for superior texture and flavour.
• Vegan & Vegetarian Friendly
• Preservative-Free
• Eco-Conscious Packaging: Packed in sustainable, recyclable paper.

Ingredients

Organic Durum Wheat Semolina, Water

Contains gluten. May contain traces of soy.

Storage Instructions

Store in a cool, dry place away from direct sunlight. Reseal pack after use for optimal freshness.

Country of Origin

Product of Italy

Bring the taste of traditional Italy to your table with Girolomoni’s Organic Durum Wheat Semolina Linguine – where purity, flavour, and heritage meet in every bite.

Most orders are dispatched from our Sydney warehouse within 3 business days. Shipping cost is calculated at checkout based on your location and order weight.

If you need your order sooner, or are purchasing shorter shelf-life items, we recommend selecting express shipping at checkout.

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