Production process of pasta

&&Our pasta is produced by mixing fine semolina, eggs and milk, either semolina and water, or semolina and vegetable juice without the addition of any preservatives or coloring agents. Semolina is the result of he grinding of durum wheat.

&&Semolina is mixed with the rest of the ingredients until a uniform dough is made in the stainless bins called kneading machines and then passed through the various molds that define the shape of pasta.

&&Next is the pre-drying of pasta which stabilizes the shape and improves the texture and appearance of the pasta as well as helps to avoid sticking in cooking.

&&Pasta is then placed in the desiccator where, with the aid of hot air, moisture is removed to the level of 10%. The drying process lasts at least 24 hours and varies according to the shape and thickness of the pasta. This process ensures that the product is maintained for at least two years without the addition of any preservatives.

&&After the drying process has finished and the temperature of the pasta is stabilized, it is packaged. There, using an automatic packing machine, it is weighed electronically, packed in suitable conditions for optimum preservation and placed in cartons in the store room of finished products.

&&To accomplish all of the above, our workshop applies the Food Safety Management System (HACCP).