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Frequently Asked Questions
About Amuninni Pasta and Sauces
There's not much to list: organic durum wheat and water. The key difference is that our organic durum wheat is an Ancient Durum Wheat Russello grain, a traditional Sicilian durum wheat variety, milled and produced in Italy.
Per 100g, the pasta provides 348 kcal, 11g of protein, 3g of fibre, 70g of carbohydrates (of which 3g sugars), 1.9g of fat and under 0.1g of salt. It contains gluten and is certified organic under DE-Öko-007 and EU-Landwirtschaft.
It's available in Tortiglioni, Penne, Fusilli and Spaghetti, and cooks in around 8 minutes in boiling salted water.
Cooking time depends on the shape. Spaghetti, Penne and Fusilli take around 8 minutes for al dente, or 9 minutes for a slightly softer texture. Tortiglioni takes a little longer, around 10 minutes for al dente, or 11 minutes for a slightly softer texture.
As with any pasta, it's worth tasting a minute or so before the timer's up, since exact timing can vary slightly depending on your pot, altitude, and personal preference.
Amuninni's pasta starts with the grain, and that's really where the difference begins. It's made from the organic Ancient Durum Wheat Russello grain, a traditional Sicilian variety. Because it's a white durum wheat, you get the classic look, bite and flavour of the pasta you already love, plus the perks of an older, less-processed grain: a naturally lower gluten index, and more of the fibre and minerals that get milled out of most modern wheat.
It's also made without cutting the two corners most producers cut. Rather than blasting it dry at high heat to keep the line moving, Amuninni takes many hours over a low, gentle heat, which is why it keeps that natural, nutty wheat flavour instead of losing it to speed. And rather than a smooth industrial die, it's pushed through bronze, which leaves the surface rough and almost matte, exactly what a sauce needs to grip onto instead of sliding to the bottom of the bowl.
Everything in it is organic, right down to the water, which comes from Mount Etna, and Amuninni works directly with the farmers who grow it in Sicily and Italy rather than buying through a commodity chain. The pasta itself never leaves the island either; it's made right there, start to finish. Amuninni is a family-owned brand, and its tomato sauces were developed by founder Patrick, a trained chef. The name itself is Sicilian for "Andiamo!", meaning "Let's go!", and it captures what the whole range is built around: real ingredients, traditional methods, and flavour that doesn't cut corners.
It depends on the grain. Many ancient grain pastas, including those made from spelt, emmer or einkorn, are typically sold as wholegrain products, bran and all, which is what gives them the darker colour and the denser bite people tend to associate with "ancient grain" pasta in general. Others taste much closer to standard pasta, depending on the variety and how it's milled.
Amuninni pasta falls into the second category. We mill a white Russellodurum wheat variety, meaning that it looks and tastes more like the standard pasta rather than a wholegrain one. What ends up on your plate will cook and look like the pasta people already know: golden, not brown, and without the heavier texture. It still carries the benefits that come from being an older, less-processed grain though.
Most pasta on shelves today is pushed through a Teflon-coated steel die, which is fast to produce and leaves a glassy, uniform pasta surface. Amuninni produces its pasta the traditional way, using a bronze die instead. The production process is slower, and, crucially, it leaves the pasta surface coarser and more porous instead of being smooth.
That texture matters more than it sounds like it should: sauce grips a rough surface and slides straight off a smooth one, which is why bronze dies were the standard before industrial production optimised for speed over feel. It's the same reason a good ragù behaves differently on Amuninni's Tortiglioni or Fusilli than it does on a pasta shaped by an industrial machine.
Yes, Amuninni's pasta is a wheat pasta, so it contains gluten, and it isn't suitable for anyone with coeliac disease or a diagnosed wheat allergy. "Ancient grain" and "gluten-free" aren't the same thing, and it's worth being clear about that upfront.
Where Russello does stand apart is its gluten index, which is naturally lower than modern durum wheat. That's simply how the grain grows, and it's a big part of why so many people find it lighter and easier to enjoy without feeling weighed down afterward. The gluten is less structured than that found in modern durum wheats, meaning that it can be broken down more easily by the body and is thus easier to digest.
A lot of it traces back to the grain itself. Russello carries more fibre and minerals than the high-yield wheat used in most commercial pasta, along with a naturally lower gluten index that a lot of people notice the difference from.
Then there's how it's grown and made. No synthetic pesticides or fertilisers touching the wheat or the soil it comes from, and a slow dry over many hours instead of the fast, high-heat kind most factories rely on to keep the line moving, which keeps more of the wheat's natural goodness intact rather than cooking it away for the sake of speed.
It still only takes two ingredients to get there: durum wheat and water. Nothing else needed to make up for anywhere the process was rushed.
Amuninni makes two organic tomato sauces: a classic Tomato Sauce and a Tomato Sauce with Basil, both made from tomatoes sustainably grown in Sicily.
The classic sauce is made from tomato purée, cherry tomato purée, double tomato concentrate, extra virgin olive oil, salt, balsamic vinegar (organic wine vinegar and cooked grape must) and sugar, all from organic farming. The basil version follows the same base with organic basil added.
Neither contains artificial preservatives. Instead, shelf stability comes from the balance of the ingredients themselves, centred on the balsamic vinegar, rather than additives. Both jars should be kept in the fridge once opened, and both contain sulphites.
The sauce recipe was developed personally by Amuninni's founder, Patrick, a trained chef who previously worked in Michelin-starred kitchens. It was created to challenge the common idea that jarred tomato sauce has to be bland, unattractive, or full of preservatives. It's built instead around genuinely organic ingredients and a chef's approach to flavour. Both sauces are certified organic under IT-BIO-007 and EU-Landwirtschaft, and are made and produced in Italy.
Yes. Amuninni's pasta is certified organic under DE-Öko-007 and EU-Landwirtschaft, and its tomato sauces are certified organic under IT-BIO-007 and EU-Landwirtschaft.
The wheat is cultivated and milled in Italy, and the tomatoes are cultivated and produced in Italy.
Storing & Buying
The pasta should be kept in a cool, dry place, unopened, the way most dried pasta is stored.
The tomato sauces should be kept in the fridge once opened, and consumed within 1–2 days of opening, in line with their preservative-free recipe. Specific best-before dates are printed on each pack and jar.
Mostly, people who want better ingredients without giving up the pasta they already like eating. If regular pasta tends to sit heavy or leave you feeling bloated, the lower gluten index of the Russello grain is worth trying before writing pasta off altogether, and it carries more protein than standard durum wheat too, which is a nice bonus for anyone keeping an eye on that. If you're the sort of cook who notices when a sauce slides off instead of clinging on, that's exactly what the bronze-cut shaping is for.
It also tends to suit people who like knowing where their food comes from, rather than trusting a label at face value, and anyone cooking for a table full of people, since better ingredients tend to show more once a meal's being shared. It works well for gift-giving too, since the pasta and sauce bundles are built around exactly that.
Each one is built around a different occasion, from a first taste through to stocking the pantry properly:
- Degustazione – 1 bag of pasta, 1 sauce. Best for a first taste, for one or two people.
- Famiglia – 3 bags of pasta, 2 sauces. Best for a family meal, feeding around 4–6 people.
- Festa – 5 bags of pasta, 3 sauces. Best for a larger gathering or party, feeding 8–10 people.
- Dispensa – 7 bags of pasta, 5 sauces. Best for stocking the pantry with a full Amuninni selection.
All bundles make use of Amuninni's organic ancient grain pasta shapes alongside its organic Sicilian tomato sauces, and work equally well for home cooking or as a gift.
Shipping & Availability
Amuninni ships direct-to-consumer to Germany and across the EU, including Belgium, Denmark, France, Italy, Luxembourg, the Netherlands, Austria, Poland, the Czech Republic and Monaco.
Shipping costs and delivery times vary by destination, so the clearest place to check is Amuninni's shipping page, which lists exact costs and timeframes for wherever you're ordering to.
Yes, alongside its direct-to-consumer shipping, Amuninni is stocked through a number of independent retailers across Europe, including outlets in Germany, Luxembourg and the UK.
Yes. As with any EU consumer purchase, you have the right to withdraw from your order within 14 days of receiving your goods, without giving a reason. To do this, you need to let us know with a clear statement, by email to info@amuninni.com or by post, before the 14-day period ends.
Once you've notified us, you then have a further 14 days to send the goods back, and you're responsible for the direct cost of the return shipping. We will refund the full purchase price, including your original delivery cost, within 14 days of receiving your withdrawal notice or proof that the goods have been returned.
There are some standard exceptions under EU consumer law, such as perishable goods or sealed goods that aren't suitable for return once opened for hygiene reasons. Full terms are on Amuninni's cancellation policy page.