More than 20 years ago a group of farmers in western Sicily formed the coop called Valdibella to grow the island’s traditional crops: wheat, olives, grapes, and almonds as well as providing work for the area’s young people. Their pasta is made from the ancient Sicilian durum wheat called Timilia in the local dialect, Tumminia in Sicilian. Made from organically grown wheat and spring water, it’s the kind of pasta that’s been eaten in Sicily for generations.