High quality Pasta

12 ottobre 2008

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High quality Pasta

Pasta is one of the fundamental foods of the so-called one "Mediterranean diet". Pasta is surely a simple product based on few ingredients (water and flour of bran of hard wheat) and, therefore, it seems to be easily produced and easily imitable. Instead there are many aspects that can make the difference: - origin and quality of the ingredients that are used for production (like a selected water); - the grinding system that is used for the wheat; - the drawing process (passage of the mix through drawers with the purpose of giving the desired form to pasta); - desiccation/maturation process; - microclimate and environment factors.

The phase of workmanship of the pasta of bran of hard wheat is, and it will always be, a secret: for a long time the masters of pasta have concealed every procedure of workmanship. For a handicraft pasta of high quality the choice of the best ingredients needs an accurate selection. The grinding process must be done in very slowly rotating stone millstones. It's important to avoid that the grinding process brings the obtained brans at high temperatures that alter the fragrance and the nourishing properties of this product. The drawing process is effected with bronze drawers that confer to the pasta of bran of wheat the characteristic superficial wrinkledness. It's easily recognizable and it also plays an essential role in the process of desiccation and maturation.

The desiccation process is effected for at least three days and three nights at low temperature (36° max.) in driers of special wood, for a complete and natural result. The desiccation process is a very important part in the production of a handicraft pasta of great quality; anymore the temperature is low and the trial lasts anymore the product becomes wealthy of its peculiar aromas. The environmental characteristics play a very important role in the final quality of this product.







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