The Lefèvre family has been growing cereals and raising cows in Troussencourt in the Oise for more than three generations. And for two years, the stone millstone has been used to transform durum wheat into flour which is used to make pasta.
Today at Annabelle Mill, we cultivate in HVE 2 in other words in High Environmental Value. In Troussencourt also the production and cultivation methods are changing.
We think of us and our children, says Annabelle
– Annick Bonhomme
Growing in HVE is a global way of thinking. Fewer phyto products in the fields, redesigned animal feed, better crop quality for products that are certainly more expensive but healthier, better tasting and more nutritious.
Two years ago Annabelle Lefevre decides to embark on the manufacture of artisanal pasta from the grain of wheat to the fork. She chooses durum wheat. It’s new to the farm, so you have to start experimenting with this new culture. Once the harvest is over, the grain must be cleaned before storing it and then transforming it into flour.
Today the song of the granite millstones resounded again in the village
The choice is clear, Annabelle wants a granite millstone for the quality of flour it allows. Today his pasta is sold in Oise, Somme and Seine Maritime. You will find its products in distributors, on markets and at certain merchants such as Crèvecœur le Grand at Cœur de Picardie or at Farmer spirit in Glisy.
You will be spoiled for choice between wholemeal or semi-wholemeal pasta, those flavored with thyme and lemon or tomato in tagliatelle, fusilli, pasta shells or even crozets for those nostalgic for Savoyard holidays.
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