Hand Made Whole Wheat Pasta Macaroni

19.00 

Hand Made Whole Wheat Pasta Macaroni

19.00 

Net Weight: 500 gr pack
Packing: 12 packs in carton box
Products of Italy

Category:

Description

Our hand made bronze drawn whole wheat pasta “macaroni” born from the desire to offer high quality food excellence typical of the Mediterranean diet, taking care of every single detail of the transformation phases, from the choice of durum wheat semolina raw materials to the art of drying, ensuring a healthy and genuine product.

Pasta Macaroni 100% Made in Italy

First of all, we are farmers and we cultivate our own fields from the evaluation of the raw materials in the sowing phase to the careful attention at the time of harvesting. Our fields are located in Puglia, South of Italy, a site where the symbiosis between man and nature has always been a perfect combination for an ecologically sustainable agriculture. Before and after each transformation phase, the raw materials are rigorously analyzed by a certified laboratory to guarantee the wholesomeness of our pasta.

Processing Line of Our Pasta Macaroni

The precious instrument that allows our wheat dough to become an excellent pasta is the bronze die. The bronze wire-drawing machines have a higher cost than the conventional wire-drawing and require longer processing times, but they give the dough the peculiar characteristics of home-made pasta. It is during the extrusion phase that the bronze thread exerts a greater traction on the dough causing micro-cracks on the dough. It is precisely these abrasions that in the drying phase will give the pasta its precious properties of porosity and roughness. These 2 characteristics enhance the quality of our dishes because the porous and rough surface of the pasta manages to hold the sauces very well.
After the bronze drawning begins the most delicate phase, the drying. The water content of the pasta is lowered to 12.5% ​​to guarantee optimal conservation. The cycle used for this phase is the traditional slow drying at low temperatures, at 38° C to be exact. It is the low temperatures that allow the dough not to lose its living characteristics, maintaining the organoleptic and nutritional properties of the wheat and making the pasta more digestible.