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.
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.