Pasta

Characteristics and production method

The starting point is the choice of raw materials.

The starting point is the choice of raw materials. The durum wheat semolina we use is obtained from mixtures of fine grains, grown exclusively in Apulia (par excellence the best), then grinded in local mills. The grinding of the grains and the type of semolina obtained is particularly important. The semolina used is the so-called 'coarse-grained woven type'. A quintal of its grain yields an average of 60-70 kg of industrial semolina and 10-12 kg of extra-woven semolina. This modest quantity represents the core of the grain of wheat, which makes the product so distinctive.

The semolina is mixed with water very slowly, to allow the gluten particles to be released without being damaged.

Once the dough has been prepared, the product is shaped through manual control by an operator (there is an operator for each shaping machine).

The product immediately undergoes a pasteurisation process to guarantee its microbiological safety and is then automatically sent to packaging and subsequent drying.

This is the most important and delicate phase: drying must be slow and low temperature, 40-45 °C for 12-18 hours. With these parameters, the pasta preserves all its organoleptic characteristics and enhances its natural flavour and colour.

Once dried, the product is mechanically packaged for distribution. Although it is still a handicraft production, the cycle is performed with modern technologies in compliance with current legislation.