Just a quick email to kindly remind you that Saporalia special promo related to our naturally coloured Pasta will end up as of today at midnight:)
HOW PASTA IS MADE AT SAPORALIA Laboratories
Don’t be fooled – dry pasta requires the same artisan touch as the freshly made variety, and Saporalia has ensured that their process is as slow and thoughtful as the historic handmade method. Each shape requires three key steps.
Mixing the dough. From the simple raw ingredients, our laboratory begins by making an elastic dough. Innovations in pasta production have allowed to maintain a handmade touch on a larger scale. In fact, the machines that we use to mix the pasta dough simulate kneading by hand so as not to damage the starches and proteins in the semolina.
Extrusion. Once prepared, the dough is passed through a variety of brass dies, each one cut to a specific pasta shape. This material imparts a rough, porous texture to the pasta, making the final product more resistant to cooking, and more absorbent – that is, easier for sauce to cling to!
Slow Drying. Next, the pasta is dried, and this is where artisanal pasta stands out against its industrial counterpart. Historically, pasta was dried outdoors along the laboratory street (Via) in the cool coastal breezes (just imagine: pasta covering over every surface of the town, from terraces to rooftops). Today, we use highly innovative ovens that mimic these exact conditions, drying the pasta slowly for 24-72 hours at temperatures that never exceed 38° Celsius. These low temperatures preserve the nutritional properties of the wheat, resulting in a more complex flavor and a healthier pasta
So why are we different? |
