General features

Quality durum wheat semolina pasta obtained with bronze wiredrawing and low temperature desiccation. The particular working method allows emphasizing the organoleptic quality of the final product, preserving the nutritious properties of the raw material at the best. .

Processing type

The utilised raw material comes from mixtures of the best-selected corn quality, of national and foreign (France, Canada) origin. This in order to guarantee the standardisation of the best nutritious and functional features. The processing follows the normal production procedures, where particular attention is dedicated to the wiredrawing and desiccation phases, important for the final product quality. The passage in bronze wiredrawing gives the pasta a rough and porous surface, which will be ideal to retain and absorb the condiments. The desiccation provides the use at low-medium temperatures. Particularly they never drop lower than 50°C, in order to avoid the formation of bacterial load; neither do they exceed 75°C, in order to avoid heat damages at the molecular structures of the nutritious principles. The complete diagram according to modality and times derives from the meeting between experience of the most traditional pasta manufacturing with modern experimentation and established in collaboration with the University of Studies in Milan.


Durum wheat semolina, water.


A traditional product with particular gastronomic and organoleptic terms. The processing at low temperatures maintains the taste and nutritious principles to the final product, and also the capacity to assume better the condiments, due to the rough surface, given by the processing with bronze wiredrawing.

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