ARTISANAL PASTA: ONLINE SALE OF FRESH AND DRY PASTA
The control of all stages of the production process, from field to table, for a healthy, safe and genuine final product
One of the prevailing characteristics in the production of artisanal pasta, made with 100% Sicilian durum wheat semolina grown and ground a few kilometers from the factories, is the mixing water, coming from clear springs that undergoes a process of micro filtration that further purifies it without the need for chemical reagents, thus preserving all its precious properties.
Another prerogative of artisanal pasta are the semolina used, especially when they are certified that guarantee the authenticity of the selected Sicilian grains and the identification of the place of production, as well as transparency and control of all stages of the production process, from field to table, for a healthy, safe and genuine final product.
The productions are also characterized by rough bronze drawing and by the use of the best Sicilian durum wheat varieties, ground a few kilometers from the factory in order to guarantee the use of an always fresh blend. aimed at the production of typical Sicilian shapes.
Of particular importance are the production of fresh pasta from organic farming and fresh pasta of ancient Sicilian grains ground with natural stone, using whole flours of Tumminia , Russello , Perciasacchi and Senatore Cappelli .
The best artisanal pasta is bronze drawn and dried slowly (24-48 hours) and at a low temperature (40 ° C) and is largely made up of special shapes such as busiate, paccheri, paccheretti, trottole , radiators, wagon wheels, etc. all formats available for online purchase.