filtering flours

Gluten-free and Gluten-free Friendly

Posted on Leave a commentPosted in Our Story, Product Development

Gluten-free isn’t associated with pasta. No, gluten-free seems like the antipasta. Here, at dueminuti we believe our gluten-free customers to be some of our most knowledgeable and, consequently, discerning customers. All our pastas are made gluten-free as an option not a rule. Less gluten means, for some, less inflammation, and enjoying a pasta dish with us means enjoying Italian food once again. The way it is supposed to be enjoyed. Without guilt.

You won’t find rigatoni like this in your local supermarket, but you will find processed versions of gluten-free pastas like spaghetti and lasagna. Our gluten-free options include the benefits of our gluten-partial options. This pasta is healthier than the average and expensive alternatives. We bring you gluten-free protein in every bite. Personally, we recommend the Basil and Pesto and 8-hr Tomatoes to start. The basil and warm tomatoes with pasta will be a remembrance without a reaction for those of you who haven’t had real Italian pasta in years, months, days, or hours . . .
Here are some pictures of the staff creating this masterpiece.

mixing flourfiltering flours

filtering whole grain flours

extruding spaghetti

Fresh Spaghetti Broccoli Leek Sausage Pinenuts

A vitamin and protein packed Pasta dish

Posted on Leave a commentPosted in Product Development, Recipes

At dueminuti we are committed to bringing you the most delicious pasta dishes that value your health. We work  hard to ensure that even our sauces will provide you with your body’s nutritional needs. Our improved pasta formula, together with our sauces will satisfy the pickiest of the eaters without leaving anyone feeling guilty.

Try this recipe at home! Served with our improved pasta it contains 760 cal, 35 grams of proteins, 13 g of fibers and 50% of the daily recommended value of Vitamins A, 120% of the vitamin C and 130% of Vitamin K together with an incredible array  of minerals like Calcium , Iron, Manganese and Potassium. How about the “bad guys”? Only 25 g of fat with merely 3% of the recommended daily value of Cholesterol,  and only 32 % of the recommended Carbs! Not bad for a delicious pasta dish!

Serves 4 people (list of the ingredients at the end)

  1. Place a big pot of water on the stove, add salt and bring to the boil.
  2. Add the olive oil to a sauce pan on a medium heat. When the oil is hot add the sausage (skin removed), using a fork to separate the minced meat. Allow the fat to render and the meat to take on a nice golden color (about 1o minutes).
  3. Meanwhile, minced the garlic and prepare the leeks. Halve the white part of the leek length wise and unrolled to obtain a small sheet. Then, cut the sheets into long thin strips to form “leek spaghetti”.
  4. Remove the florets from the broccoli, halve each floret and set aside.  Minced the stalks of the broccoli.
  5. When the meat is nice golden brown, remove it with a slotted spoon and place it on the side. Discard half of the fat from the pan.
  6. Place the leek strips and the minced broccoli stalks in the pan and stir until become tender (about five minutes). Add the garlic, chilly flakes to your liking and season with salt and pepper. Cook for 2 minutes more and then return the meat in the pan together with the vegetables.
  7. Add the wine and deglaze the bottom of the pan. Once the alcohol has evaporated,  add the bay leaves and cover with a lid.
  8. Blanch the broccoli florets in boiling water for two minutes and then shock in ice cold water.
  9. Place half of the broccoli in the pan with the leek and sausage and cook thoroughly (or for about 15 minutes). Reserve the other half of the florets.
  10. Place the pine nuts in a 150 ºC oven (300 ºF) to toast for 5 minutes. As long as they are laid out evenly they do not need to be turned.
  11. Put the spaghetti in the boiling water and gently stir to prevent sticking.
  12. When the pasta is al dente, remove it from the water and toss it together with the sauce. Add the remaining broccoli florets and the parmesan cheese and toss vigorously. If it is too dry add some pasta cooking water.
  13. To serve, divide the pasta among four warm plates and sprinkle with toasted pine nuts.





Spaghetti, 400g  (3.5 oz.)

Tuscanian Pork Sausage, 200g  (7 oz.)

Garlic (minced), 20g  (3/4 oz.)

Leek (white part), 350g  (12 oz.)

Broccoli, 600g  (21 oz.)

Dry White Wine, 130g   (1/2 cup)

Parmesan cheese, 60g   (2 oz.)

Pine nuts, 20g   (3/4 oz.)

EVO, 30g   (1 oz.)

Black pepper

Chilly Flakes


Bay leaves


Truffle Fettuccine

Healthy Fettuccine with Black truffle from Norcia

Posted on Leave a commentPosted in Cooking tips, Product Development

The day before departing for Seattle I decided to treat my family, in particular my father and my wife as they are real truffle lovers. “Fettuccine with Black Truffle of Norcia” was my way to say thank you to my family. Of course it was also an opportunity for me to test another innovative pasta formula with some picky eaters and a way to combine everything that I learned through my research in the previous month.

My father is gluten intolerant so I had to find a way to reduce gluten in the pasta. After various experiments I decided to stick with an ancient grain from Tuscany (2000 years old seeds have been found in the Tombs of Etruscans, a population that was living in central Italy before the Romans) with lower gluten content compared to modern varieties of wheat and an incredible nutty and sweet aroma, Quinoa flour and Teff flour. I sourced the best eggs I could find (I just asked my dad whether the hens laid any eggs that day and he returned with six still-warm eggs). The perfectly balanced olive oil from my garden was ideal, despite not containing the prized peppery flavor typical of the Tuscan olive oil produced in the Chianti region, as it does not overpower the flavors of the pasta.

The traditional proportion for an egg dough is one egg for every 100 g of flour. However, at Dueminuti we are committed to bringing you only the best of the Italian tradition. So in developing the final egg dough recipe, I kept track of the protein, fat, carbs and vitamins content of each ingredient. The scientist in me took charge and with the help of excel and a scale, I finally arrived, after a few attempts, at the perfect nutritionally balanced pasta recipe. I experimented with different flours, egg yolk and egg white combinations thinking about how the proteins of the egg white and the fats of the egg yolk affect the structure and texture of the pasta. In the end, a modern recipe that reproduces the silkiness and lightness of the traditional pasta recipe was born. The new recipe is derive from the Italian tradition not forgetting my grandmother’s lessons and the wisdom of all the grandmothers of Italy. Making a well in the flour with the fist, breaking the eggs inside the well, slowly incorporating the eggs with flours and finally kneading the dough with the palms of the hands and dancing with the dough using the whole upper body is what traditional pasta making is all about. My innovative egg dough follows exactly the same procedure but I used the scale to be sure that the ingredients are in the exact proportion.

The result was stunning. The dough sheet I made that day was one of the most fragrant I had ever came across. The color was vibrant, the texture was very light but with a lovely bite at the end, and the flavor was unmatched. The sweater and nuttier flavor of the ancient wheat grain perfectly masked the somewhat metallic taste of the Quinoa flour, the Teff imparts a nice yellow hue and added a bit of nuttiness to the flavor. Free range fresh eggs from my garden played a huge difference as well, which is why at dueminuti we are committed to using only the best eggs we can find.
The pasta cooks in thirty seconds and it did not lose a bit of its quality while sitting in the pan for the routine pictures,  and not even after the five minutes I spent trying to gather the family to the table as they were too busy playing with my six-month old nephew.

I personally cannot wait to bring the products we are developing at dueminuti to Seattle. We will come soon! Stay tuned!


The freshest egg ever.. the shell was still wet when we collect it..
The eggs sitting in the flour mixture.
Slowly incorporating the eggs with the flour
Slowly incorporating the eggs with the flour
adding some olive oil to increase the plasticity of the dough
adding some olive oil to increase the plasticity of the dough.
"Dancing" with the dough
“Dancing” with the dough.
Rolling the dough
Rolling the dough.
Paper thin sheet of pasta dough.
Fettucine on the making.
Fettucine on the making.
Lunch is almost ready.
Lunch is almost ready.

Developing an healthy pasta

Posted on Leave a commentPosted in News, Our Story, Product Development

Making the most out of the beautiful spring day here in Tuscany, I am still working on the development of our product to bring you the best flavors packed in a nutritionally balanced pasta. Pasta made of durum wheat dates back to the 11th century AD. It has long tradition and not many people have attempted to change this ancient staple.

At dueminuti we are committed to improving the nutritional value of this amazing product without changing its flavor and texture. We endeavor to look back at our Italian roots to understand who we are and where we come from and simultaneously embrace new flours that advanced milling technologies have made available. From the ancient grains of the Etruscan coast in Tuscany, the best Semolina from the durum wheat of Sicily, the Khorasan Kamut from Egypt to super foods like Quinoa, Teff, Flaxseed, Hemp and Soy flours, we aspire to create a nutritionally balanced and yummy product with deep foundations in the Italian tradition. From our headquarter in Seattle we are looking at our Italian culinary history with critical eyes and not with nostalgic ones. We are committed to bringing to our customers only the best of our Italian roots and tradition.