Bandeau-gb

The traditional way of manufacturing

The quality of the processed product is determined, even before manufacturing, by the composition of its ingredients. For the best result after cooking, our ingredients are sourced with the greatest care according to their strong taste, even flavor, colour, nutritional qualities but also their ability to blend into the final product. The shape of the dough is determined by two different manufacturing techniques.

 

  1. The lamination
  2. The extrusion

THE TRADITIONAL METHOD OF LAMINATION

laminage-a-l-ancienne

The traditional method of lamination which is little mechanized and of a low yield is used less and less by mass producers in spite of the first class taste advantages. Similar to homemade pasta which is flattened by a rolling pin, this traditional manufacturing process does not require high pressure and does not undergo any significant rise in temperature.

Wheat flour is mixed slowly with water, eggs and other ingredients to make up the recipe. After this a pasta craftsman will ascertain the texture of the dough for it’s ideal application. After which the dough is flattened by rolling it out several times and then cut with a knife.

In addition, the delicate rolling allows our pasta to cook in just 5 minutes!

All the Tagliatelle and Farfalle shapes are made in this way, making sure that the taste is up to the reputation of fresh pasta.

EXTRUSION

Each shape has its own mould. The dough is extruded to the end of the mould and then cut into a desired length. All forms of ordinary pasta are made in this way, such as spaghetti, conchiglie, penne rigate, fusilli and many more.


TRADITIONAL DRYING

 

sechage-traditionnelThe last but not least important step : drying

Unlike mass production practices that use continuous drying at almost 90°, we have chosen a traditional longer and more'' natural'' way.

Depending on the shapes we use a low temperature slow drying, never exceeding 45°, from 12h to 8h, thereby allowing the dough to “rest”.

This is a key factor that determines the nutritional and organoleptic qualities of the final product. The preservation of the many nutritional qualities of the cereals is maximized at this stage also making for smoother dough after cooking.