The Pasta Factory

Our pasta has age-old origins. It is the same pasta that was made in the home to celebrate Sunday in a manner “worthy of the occasion”, it is the same pasta that was made with flour produced through the farmer’s own effort. Each region of Italy has its own pasta speciality: orecchiette, fusilli, cavatelli, strozzapreti, trofie .

The consistency of our dough is similar to homemade dough so much so that it is often referred to as "Homemade Pasta". This pasta is not pressed or drawn, but simply shaped. All the machines do is simulate the housewife’s hands that shape the pasta.

The pasta is produced by lightly kneading the dough, which is shaped, then it is pasteurised and lastly dried at a low temperature: 32°-38 ° for approximately 24 - 36 hours depending on the humidity and other atmospheric factors.

The main characteristics of this pasta are its texture and its homemade taste, and it’s always ‘al dente’. It is perfect served with tomato sauce, legumes and vegetables. Try serving orecchiette with pumpkin flowers - this is one of the tastiest, most flavoursome peasant dishes available.

You can smell the flour in our pasta: you often find flour on the bottom of the package. As soon as you drop it into the boiling water you’ll notice its pleasant smell and the unmistakable colour that the water assumes just like it does for homemade pasta.

The pasta is made from Kamut flour, from wholemeal spelt flour, and durum wheat flour .

The traditional pasta made from Kamut flour has an exceptional taste, roughness and texture. It almost seems as if our machines were especially built to process this ancient cereal grain of exceptional qualities.