Our egg pasta and our gournet specialities are made using the "calender method": a process used by very few pasta producers given the high labour cost involved, which, unlke pressurised extrusion does not heat up the sheet of pasta, thus guaranteeing the final product a better taste. Obviously !
In the calender method the mixture is passed throgh a series of calenders and then gauged for width to obtain a sheet of pasta from which the coils are formed. The pasta in then laid on special frames and dried in a static dryers at a very low temperature for 15/18 hours, with heat and humidity kept under constant control.
This way the pasta does not "cook" during the drying process and retains that slightly opaque colour and unique taste which can only be found in pasta made using the calender procedure.
Once of this phase is over the pasta remains in the turned off dryers for several hours in order to avoid the "thermic shock" of a sudden change in temperature.
The production cycle is completed with the packaging phase, this too strictly performed by hand. The products are then ready to go to our warehouses and to be delivered to our customers.