the Factory

In the name of tradition and innovation.

Each stage of production is done by hand, using high-quality durum wheat semolina and pure spring water.

The dough (semolina and water) is formed slowly in a cold vacuum tank. The dough kept at a low temperature so as not to be stressed, passes into bronze dies, which give the pasta, even the plain shapes, the color and roughness that allows sauces and dressings to bind better.
The short pasta is placed on wooden frames, while the long shapes (spaghetti and linguine) on reeds. Then follows, the drying process, which takes place in static cells at low temperature. It is at this stage that our SLOW production process determines the difference. The deliberate slowness of drying, ensures the complete and uniform evaporation of the water from the dough, averting the hardening of the starch and the consequent crystallization of the outside.
Our average temperature is around 40° and allows us to obtain an excellent product that, together with the right thickness, preserves intact the protein, starch, flavor and aroma of freshly milled wheat, giving our pasta an added value.