Pasta
Choosing which pasta to eat is deciding
what kind of italianness to promote.
Pasta Bossolasco comes from our hands as farmers, bronze drawn, restores all the roughness of the earth of our fields. It tastes like Italy, tradition and respect for indulged and non-imposed times, those necessary for pasta to be made to the best of its ability: without haste.Pasta is a serious matter.
the semolina
Our pasta’s secret flavour is hidden behind the less refined semolina, which means more accurate work in the mill… But on no account do we want to stop give up giving you the real flavour that pasta should have! Authenticity is a constituent of Pasta Bossolasco, those who choose to take us to their tables have the right to know how we differ from the rest.From the three different skilful blends of different and complementary grains, we obtain the right blend for a semolina with high organoleptic properties. From generation to generation our family has learned to recognize when is the best time is to get the best out of each variety.
without haste, until the moment of grinding, which takes place through a traditional mill. The choice of artisanal processing methods ensures that what is obtained is very raw semolina, rich in fiber and bran which favor better digestibility and a rich and unmistakable flavor.
Once again the protagonist is slowness. The beans grains pass in a careful movement of smooth and grooved rollers, which do not overheat the semolina, to preserve the precious properties of the raw material intact.
“Nature takes nine months to ripen the durum wheat, in the same way the processing of our artisan pasta is in no hurry, even if it means decreasing the production yields.”
the die
The grain of the pasta is the manufacturer’s signature.Bronze wire-drawing is the process by which the semolina and water mixture used to make dry pasta is extruded (compressed) through a bronze.The signature of Pasta Bossolasco lies in the white streaks that can be seen in the grain of each of our shapes: the white colour is the expression of the porosity of an artisan bronze-drawn and slowly- dried pasta.We have chosen bronze drawing, which gives the pasta the right roughness and porosity, opaque with the surface covered in starch powder, for a perfect consistency that allows it to bind masterfully to the sauce.
drying
The drying phase takes place between 45°C and 48°C for a period of 1-2 days depending on the shape. The low temperature preserves the nutrients of the pasta and the organoleptic qualities of the grain, favoring the fixing of the qualities of each shape: each one has its own time, its ways and its temperature. Only slowness can protect all the properties of the raw material. So short pastas wait patiently on frames, long ones remain hanging on the reeds, until they are ready to give a unique taste experience.
Why don’t we dry at high temperatures? If we dried at high temperatures (80 ° -120 °), the characteristics of the semolina would be altered and the proteins denatured. Furthermore, the vitrification of the dough would be incurred, which consists in drying the external part of the pasta more quickly than the internal surface: the gluten mesh of the semolina would be ruined and the dough would be non-elastic and impermeable to the sauce.
A story born from the land and passion, which we want to share with an ever more consistent number of people, like us “in love” with quality pasta.