1. Dough
The beginning of the form
The cold dough (<36°C) is prepared with the precise amount of water needed, calibrated based on the shape and the flour used.
The balance between water and semolina is what gives pasta its structure and identity.
2. Wire drawing
The art of bronze
The pasta is shaped through bronze dies, which give it roughness and the ability to hold the sauces.
The machines work slowly so as not to heat the dough and respect the original aromas and properties of the grain, just as happens in the mill.
3. Ventilation
Natural protection
Before being rolled out on frames (for short pasta) or on rods (for long pasta), the pasta is cold-ventilated .
This creates a thin outer crust that preserves the shape, protects the pasta and prepares it for the long drying process.
4. Drying
The time of quality
Drying is the crucial step: slow, uniform, and at low temperatures. Each shape has its own "recipe": from 20–22 hours for the simplest shapes to 40–50 hours for the more complex ones. (spaghetti, spaghettoni, linguine).
We do not exceed 38°C (rare exceptions up to 45°C for the first few hours), ensuring a process that preserves the proteins and minimizes the formation of furosine .
The pasta factory in the field
Our transformation begins within 15 days of milling , when the freshly milled semolina arrives at the pasta factory. Here, the process of enhancing the raw material continues, preserving its aromas, nutrients, and original flavors. Each step is slow, carefully monitored, and performed at low temperatures, ensuring authentic, digestible pasta full of character.