Saporalia is focussing to preserving Italy's rich biodiversity through making pasta from nearly forgotten Italian grains. Prioritizing flavor over yield; our pastificio works with local farmers to begin growing these traditional crops again. This special organic pasta allows you and your Customers to experience grains as they once were made, and taste the quality of distinct, flavorful wheats
This un-hybridized wheat variety has been grown in certain areas of Italy for centuries. Saporalia pasta has a notable nuttiness
We love its subtly sweet, malty flavor and supple texture and we believe everybody should taste this wonderful taste
An artisan Pasta company that puts great importance on the principles and rhythms of the pasta-making
tradition
High quality product, though all necessary attention in every single phase, from the preparation of the
dough through the packaging. The dough is carefully prepared to ensure its correct structure in terms of
protein content and to guarantee that it remains firm when cooked. The vacuum system prevents the
dough from oxidising while the cooling of the die prevents it from overheating and deteriorating,
preserving its organoleptic qualities.
The bronze die process gives the pasta its typically coarse and porous
handmade look, enabling all kinds of sauces to cling to it.
The static drying at low temperatures can last for up to 24 hours. Only through a slow drying process is it
possible to preserve the colour, fragrance and flavour of the wheat. The products are packaged one by one
by hand, to ensure they are not damaged in any way. The special bags preserve the freshness of the pasta
and the packaging is 100% recyclable. This selection of pasta shapes is designed with the optimum
thickness in order to enhance the flavour of the most original recipes but also excellent with just a drizzle of
oil
Here is the way they work and product cycle: the kneading machine (also known as “press”) is equipped
with a vacuum seal rotating valve. This helps to significantly improve the quality of the product and its
structural properties. In fact, the absence of oxygen during the extrusion process slows down or even
inhibits many of the chemical reactions that would take place in the open air due to enzyme activity
stimulated in part by the mechanical work of the screw and the heat it generates.
Its extruder is equipped with a forced cooling system which ensures that the cylinder does not heat the
dough over 38-40°C, the limit at which thermal stress would damage its rheological and viscoelastic
properties. It is imperative that the working temperature remains stable at around 36°C in order to ensure
that the dough has the optimum viscosity and fluidity so it can be mixed and rendered consistent without
negative side effects (for example the coagulation of the gluten and the protein present in the dough) that
would compromise the way the dried pasta behaves when cooked
The static dryer has wooden frames positioned inside it. Similar to an empty cupboard, the machine is
equipped with a processor that automatically manages the drying programme that has been set. The
programmes vary according to format (depending on size and thickness) and, by choice, our drying process
takes place with timeframes and methods which ensure that the product is not damaged or compromised
by overly-fast heating cycles or high temperatures. We dry at between 40° and 45°C with timeframes of 24
hours
This pasta is shaped by the bronze dies. Bronze because it is part of the pasta-making tradition, because it is
a natural element, because it makes the surface of the product coarse.
It is a pretty complicated mechanical processes with the single aim of giving the pasta its typically artisanal
and gourmet coarse and porous appearance that makes it so ideal for holding all types of sauce.
There is a range of short-cut and long-cut pasta, actually not too many types due to the artisanality of the
laboratory. In terms of semolina type we can choose between 3 fine types: durum wheat, Senatore Cappelli
durum wheat and whole emmer wheat
Our laboratory is working out only fine and top-quality raw materials. The production process has no room
for refined or reconstituted products.
There is a full commitment to stay organic in order to consider and respect the Environment, Nature and
Customers who care about the Earth (organic certification have been achieved as well as complete
traceability from the raw material through to the individual box in order to guarantee top levels of
excellence)
Only fine organic semolina is used as well as only certified producers are selected by carrying out
painstaking, thorough and widespread research all over Italy. End consumer top-quality and genuine
product is guaranteed
At the moment production capacity is 100kg per day as the production (wholly certified organic) is 100%
Artisanal
--> For the next 3 days we have opened and launched a special promo related to our coloured gourmet artisanal pasta <--
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