FERME DES OUCHES

On their farm a few kilometers from Civray, Sylvie and Laurent transform their wheat grains into organic, semi-complete pasta to the delight of gourmets. Their mill unrolls the grain before passing it through a sieve, mixing the flour with water and transforming the dough into torti, coquillettes, pipe rigate, lasagne and tagliatelle. With a big smile, they welcome you to the farm to explain the process in detail. You can also stock up on wheat flour and buckwheat flour.