Durum wheat semolina, extracted from the heart of wheat grain, presents itself in all its splendour, with its golden-yellow colour. It is expertly kneaded by skilled makers of pasta, who control step by step the manufacturing stage. Its characteristic colour derives from the brightness of the sun absorbed by wheat and is given to semolina.
The fresh product is produced and instantly packaged in a sterile environment, while the dry product is dried at very low temperatures and for long periods of time, so that pasta keeps intact all its organoleptic and nutritional properties. Specific standards of drying: an average temperature of 45°, a gradual drying stage – in special drying chambers, where pasta is stretched on special looms – which lasts at least 2-3 days, in order to preserve starch in the product, an essential element for protecting our intestine.
All these qualities are found in the flavour of these products, which is immediately perceived by careful consumers, at first tasting; and also in the cooking time of pasta: much higher than the average of the pastas on the market.