OUR FRESH PASTA – ARTISANAL PASTA FACTORY SINCE 1962
Pappardelle • Tagliatelle • Fettuccine • Spaghetti alla Chitarra • Capelli d’Angelo • Pasta for Lasagna • Tortelli alla Mugellana • Ricotta and spinaci Ravioli
We produce durum wheat semolina pasta using artfully restored antique machines according to the traditional compression method. Such method is developed in 4 stages:
STEP 1
The making of the dough
Ingredients (durum wheat semolina flour, eggs, water and salt) are blended by a kneading machine until a grainy non-compact mixture is obtained. The machine dates back to the 60’s.
STEP 2
The kneading (Gramolatura)
Gramola is a kneading machine dating back to mid 1800 used in old pasta factories. It simulates the moves of the human fingers and by eliminating most air with high compression, it gives the dough texture and elasticity.
STEP 3
Roller compression
By using a double-cylinder machine, original from the 60’s, the dough undergoes a gradual compression giving the desired roughness and texture. At this stage the thickness of the pasta is determined.
STEP 4
The cutting
Cutting is the last stage and is carried out with a multi-mould cutter from the 60’s. The pasta is finally ready for consumption combined with other raw ingredients able to enhance its very home-made flavor.
