What Are the Best Ancient Grain Durum Wheat Pasta Brands? A Look at Amuninni

Ancient grain durum wheat pasta is made from older, traditional durum wheat varieties, rather than the modern high-yield strains bred for large-scale commercial production. That difference shows up in more than just the name on the pack: the grain's natural composition affects its gluten structure, which is part of why ancient grain pasta is often described as easier to digest than standard durum wheat pasta. It usually calls for a different production process too, from how the pasta is dried to how it's shaped, both of which change the texture and flavour of the finished pasta.

This guide looks at what actually makes an ancient grain durum wheat pasta worth choosing, from the grain variety itself through to how it's dried, shaped and sourced, so you know what to look for beyond what's printed on the packaging.

Explore Amuninni's pasta and sauce range to see the Russello durum wheat shapes available.

What Makes a Good Ancient Grain Durum Wheat Pasta?

"Ancient grain" covers a lot of ground, so here's what actually separates one pasta from another. Four things make the difference.

1. The grain variety itself

Ancient grain durum wheat varieties are older, less-modified strains of durum wheat, in contrast to the modern high-yield durum varieties behind most commercial pasta. Amuninni uses the organic Ancient Durum Wheat Russello grain, a variety Sicilian farmers would recognise from generations back, long before wheat breeding was optimised for yield over flavour. It's the variety itself, not anything done to it afterward, that accounts for the differences described above.

Most ancient grain pasta on the market looks and tastes noticeably different from standard pasta, since it's usually made from grains like spelt, emmer or einkorn and comes out denser and darker. Amuninni's is a different combination: a white durum wheat pasta made from an ancient grain, built to taste and look like the pasta people already know, rather than a heavier, wholegrain-style alternative to it. That combination is rare in the wider pasta market, where ancient grain usually means a visibly different, darker product.

2. Drying method

Most industrial pasta is dried fast, at high heat, to keep production moving. Traditional ancient grain pasta takes the opposite route: dried slowly, at a low temperature, over many hours, the way it would have been done long before factory production made speed the priority. That slower pace protects the grain's natural flavour and nutritional properties instead of cooking them out, and it's part of why traditionally-dried pasta tends to taste noticeably more like wheat, rather than just carbohydrate and starch.

3. Die material (bronze vs. steel)

Pasta gets its shape from being pushed through a die. Industrial producers typically use a steel die, often Teflon-coated, which leaves a smooth, slick finish. Traditional producers use a bronze die, or bronze matrix, an older technique that leaves the surface rough and slightly matte to the touch, almost chalky rather than glossy. That texture is what lets sauce actually cling to the pasta instead of sliding straight off, and it's the kind of detail that's easy to feel the moment you pick up a piece dry, before it's even in the pan.

4. Ingredient sourcing and organic credentials

Where the wheat is grown and milled, and how openly a brand talks about it, tells you a lot. Amuninni sources its organic ingredients directly from Sicilian and Italian farmers, and produces its pasta locally on the island of Sicily, carrying EU organic certification (DE-Öko-007, EU-Landwirtschaft). The pasta itself contains just two ingredients: organic durum wheat and water. Sourcing organically also means the wheat is grown without synthetic pesticides or fertilisers, which is as much an environmental choice as a quality one.

Who Ancient Grain Durum Wheat Pasta Is Best For

It tends to suit a few different kinds of people, and most fall into more than one of these:

• Anyone who finds standard pasta a bit heavy. The lower gluten index makes it a natural swap for people who love pasta but notice standard durum wheat pasta sits heavily, without wanting to give it up altogether.

• Anyone who cares whether their sauce actually sticks. Bronze-cut pasta holds sauce noticeably better than the smooth, industrially-cut kind, which matters if a proper ragù or a good olive oil is the whole point of the dish.

• Health-conscious cooks looking for more than white pasta usually offers. Ancient grain durum wheat is associated with higher levels of fibre, nutrients and minerals than standard durum wheat, on top of being easier to digest.

• Anyone who likes knowing where their food comes from. Traditional production and traceable sourcing appeal to people who'd rather buy from a producer than a factory, even if they couldn't always tell you why.

• Anyone cooking for other people. Family meals, dinner parties, or a table full of guests are exactly where better ingredients tend to show, since the difference carries across a whole shared meal rather than one bowl eaten alone.
  
  

A Few Other Things Worth Knowing

A short ingredient list is one of the simplest signals of a properly made pasta – ideally just durum wheat and water, with nothing added to compensate for a faster, cheaper process. Amuninni's pasta, for instance, contains just those two ingredients. Recognised organic certification is worth more than a vague "natural" label on the front of the pack. And it's worth checking whether a brand actually ships to where you live, or is stocked nearby, since that's what determines whether you can get your hands on it in practice.

Amuninni is Sicilian for "let's go" – sourcing the best ingredients, respecting tradition, and getting real flavour onto the plate without shortcuts. Its range spans Tortiglioni, Penne, Fusilli and Spaghetti, paired with its own organic pasta sauces made from Sicilian tomatoes with no artificial preservatives, and it ships direct-to-consumer across most of the EU, the UK, Switzerland, Norway and other European countries, alongside a number of stockists.

Ready to taste the difference? Shop Amuninni's ancient grain pasta range, including Tortiglioni, Penne, Fusilli and Spaghetti, alongside its organic Sicilian pasta sauces.

Frequently Asked Questions

What should I look for in a good ancient grain durum wheat pasta?

Start with the grain itself: look for a named traditional variety, rather than a pasta that just says "ancient grain" without specifying which one. From there, check how it's dried (slow, low-temperature drying over many hours preserves flavour and nutrients far better than fast industrial drying), how it's shaped (a bronze die gives a rougher, sauce-holding surface, while Teflon-coated steel leaves it smooth), and how transparent the brand is about sourcing and organic certification. Brands that tick all four, like Amuninni, tend to differ noticeably in flavour, texture and digestibility from standard supermarket pasta.

What is ancient grain durum wheat pasta?

It's pasta made from older, traditional durum wheat varieties, rather than the modern high-yield durum wheat bred for large-scale commercial production. These older varieties haven't been selectively bred in the same way, so their composition, including gluten structure, is closer to what durum wheat looked like generations ago. Amuninni uses one such variety: the organic Ancient Durum Wheat Russello grain, grown in Sicily.

Why does ancient grain pasta have a lower gluten index?

It comes down to the specific grain variety rather than anything done to the pasta during production. Different ancient wheat varieties behave differently here, so it isn't true of every grain marketed as "ancient" – but landrace durum varieties like Russello, which Amuninni uses, are grown specifically for a lower gluten index and easier digestibility than modern high-yield durum wheat.

What is bronze-cut pasta and why does it matter?

Bronze-cut pasta is shaped by pushing dough through a bronze die, or bronze matrix, rather than the Teflon-coated steel dies used by most industrial producers. Steel dies produce a smooth, almost polished surface, while bronze leaves the pasta rougher and slightly porous. That rougher surface is what allows sauce to cling to the pasta rather than pooling at the bottom of the bowl, which is why bronze-cut pasta is generally considered better for sauce-forward dishes. Amuninni's pasta shapes, including its Tortiglioni and Fusilli, are made this way.

Is ancient grain pasta the same as organic pasta?

Not necessarily. A pasta can be made from an ancient grain variety without being organically farmed, and a pasta can be certified organic while still using modern high-yield durum wheat. The two are separate claims, and it's worth checking a brand meets both. Amuninni's pasta is made from an organic ancient grain, Russello, and carries EU organic certification (DE-Öko-007, EU-Landwirtschaft).

Can ancient grain pasta help with bloating?

Many people who feel heavy or bloated after regular pasta find that pasta made from a lower gluten-index grain, like the Russello grain Amuninni uses, sits lighter and feels easier to digest. That's down to the composition of the wheat itself, not just how the pasta is processed afterward. Worth knowing, though: bloating can have more than one cause, and for some people it's linked to FODMAPs (specifically fructans) rather than gluten, so a lower gluten index won't resolve it for everyone. This isn't medical advice, and it isn't a substitute for a strictly gluten-free diet for anyone with coeliac disease.

Who benefits most from lower gluten-index pasta?

People who find standard durum wheat pasta heavy to digest, or who simply want a more easily digestible everyday pasta, are the main audience for lower gluten-index options. It's worth being clear that this isn't the same as gluten-free: anyone with coeliac disease or a medically diagnosed wheat allergy still needs a genuinely gluten-free product, not a lower-gluten one. Amuninni's Russello grain pasta is one example built specifically around that lower gluten index.

Where can I buy ancient grain durum wheat pasta like Amuninni's?

Amuninni ships directly to consumers across most of the EU, the UK, Switzerland and Norway. It's also stocked through a number of independent retailers, which you can search for using Amuninni's store locator.

Are Amuninni's pasta and sauce bundles good for gifting or larger gatherings?

Yes, and they're sized differently depending on the occasion. Degustazione pairs one bag of pasta with one sauce, built for a first tasting. Famiglia includes three pasta bags and two sauces, feeding around 4–6 people for a family meal. Festa scales up to five pasta bags and three sauces, feeding 8–10 people, which suits a larger gathering or party.

Explore Amuninni's full range of pastas and sauces or find a stockist near you via Amuninni's store locator.