The dry pasta production process is the result of centuries of evolution, but the simplicity of its ingredients has remained unchanged over time. It is a mixture of durum wheat semolina and water. It is therefore essential to choose good semolina in order to achieve a good result, just as it is important to know how to store this raw material in the best way possible, in well-equipped silos located in protected places, to keep its qualities intact.
Water is added to the dough in a proportion of around 30%. The next phases are: the dough rest period, drawing (which determines the shape of the pasta) and, finally, drying, a very important and delicate phase which helps determine the texture of the pasta. At this point, the pasta is ready to be packaged.