We reproduce the natural drying that once took place in the light of the sun and in the wind, slowly for about 36 h at low temperature. This technique allows us to preserve all the nutritional values of the semolina: maintaining proteins, antioxidants and fiber; essential for a healthy diet and the digestibility of our pasta.
We use only high-quality durum wheat semolina, extracted from the heart of the grain of wheat, amber yellow color to high tightness during firing, the characteristic flavor and by the almost total absence of black tips. The quality of proteins and uniform granulometry allow to develop maximum semolina characteristics such as taste and smell of pasta.
The bronze dies represent for us the artisan pasta tradition; associated with a very slow processing and extrusion and the constant care that we devote to them, to give the pasta a rough surface and porous, can pick up all the flavours and colours of the seasoning.