Artisan Pasta

A combination of Tradition, Quality and Flavor

Artisanal pasta is a pillar of Italian gastronomic tradition. In addition to being a precious food, the mainstay of the celebrated and globally recognized "Mediterranean Diet", it is also a cultural symbol that spans centuries of history, with knowledge handed down over time and a passion for authentic food. Each pasta shape tells a story, each dish prepared with love celebrates the skill of the master pasta makers, authentic artisans of taste.

A bit of history of Artisan Pasta

Ancient Origins

The origins of pasta are very ancient. Already with the ancient Etruscans we find a sort of dough made of crushed cereals and water cooked on hot stones. The Romans spoke of 'lagane', a sort of pasta strips very similar to our lasagna, which were often consumed with legumes. For example, "lagane with chickpeas" is a typical dish of Southern Italy, particularly of peasant tradition.

But it was in the Middle Ages that pasta spread. The implementation of drying techniques allows the conservation of pasta and this allows its distribution thanks to the possibility of transporting it, becoming a very useful food on long journeys, especially for merchants and sailors.

The Birth of Artisan Pasta

Over time, production techniques improved more and more. Between the 15th and 16th centuries, bronze dies were designed and introduced, which allowed the production of different and new shapes and, above all, to improve the quality of the product. This is how the first artisan pasta factories were born, most of the time family-run, which specialize in specific recipes and formats, linked to local traditions. During the Renaissance, pasta became a prestigious food, preferred even by the wealthier social classes. In the various Italian regions, there were diversifications of the formats with the addition of ingredients that characterize their origins.

How Artisan Pasta is made

First of all, "Quality Ingredients"

Artisanal pasta is mainly distinguished by the attention to the ingredients. The durum wheat semolina used is often ground locally, coming from crops that respect seasonality and the territory. The water, an essential element for the dough, is pure and free of impurities, helping to keep the natural flavor of the wheat intact.

In fresh variants, such as tagliatelle or tortellini, fresh eggs are added, which give a soft texture and a rich flavor.

The Production Technique

The artisan pasta manufacturing process follows traditional methods that require time and care:

• Mixing and Rolling:

The dough is worked slowly to ensure an excellent amalgamation of the ingredients. It is then rolled out to obtain the right consistency and thickness.

• Bronze drawing:

This step gives the pasta a rough surface, ideal for holding sauces and condiments.

• Slow Drying:

The pasta is dried at low temperatures, often for periods ranging from 24 to 72 hours. This process preserves the organoleptic properties and improves the digestibility of the product.

• Quality Control:

Each stage of processing is subjected to strict controls to ensure an excellent final product. Artisan pasta, in fact, is recognizable by its golden color, its consistency when tasted, and its authentic flavor.

Benefits of Artisan Pasta

• Health and Nutrition:

Thanks to the traditional processing, artisan pasta preserves the nutritional properties of the wheat. It is rich in complex carbohydrates, B vitamins and fiber.

• Superior Digestibility:

The slow drying process makes the pasta easier to digest than the industrial one.

• Unique Flavor:

The quality of the ingredients and the traditional processing result in a full and authentic taste.

Differences between artisanal pasta and industrial pasta

Artisanal Pasta

A combination of Tradition, Quality and Flavour

Artisanal pasta is a pillar of the Italian gastronomic tradition. In addition to being a precious food, a pillar of the celebrated and globally recognized "Mediterranean Diet", it is also a cultural symbol that spans centuries of history, with knowledge handed down over time and a passion for authentic food. Each pasta shape tells a story, each dish prepared with love celebrates the skill of master pasta makers, authentic artisans of taste.

A bit of history of artisanal pasta

Ancient Origins

The origins of pasta are very ancient. Already with the ancient Etruscans we find a sort of dough based on crushed cereals and water cooked on hot stones. The Romans spoke of "lagane", a sort of strips of pasta very similar to our lasagna, which were often eaten with legumes. The "lagane with chickpeas" for example is a typical dish of our south, particularly of peasant tradition. But it was in the Middle Ages that pasta became widespread. The implementation of drying techniques allows the conservation of the pasta and this allows its distribution thanks to the possibility of transporting it, becoming a very useful food on long journeys, especially for merchants and sailors.

How Artisan Pasta is produced

First of all “Quality Ingredients”

Artisanal pasta stands out mainly for the attention to ingredients. The durum wheat semolina used is often milled locally, coming from crops that respect seasonality and the territory. The water, an essential element for the dough, is pure and free of impurities, helping to keep the natural flavor of the wheat intact.

In fresh variations, such as tagliatelle or tortellini, fresh eggs are added, which give a soft texture and rich flavor.

The Production Technique

The artisanal pasta manufacturing process follows traditional methods that require time and care:

• Dough and Lamination:

The dough is worked slowly to ensure an excellent blend of the ingredients. Subsequently, it is laminated to obtain the right consistency and thickness.

• Bronze drawing:

This step gives the pasta a wrinkled surface, ideal for holding sauces and condiments.

• Slow Drying:

The pasta is dried at low temperatures, often for periods ranging from 24 to 72 hours. This process preserves the organoleptic properties and improves the digestibility of the product.

• Quality Control:

Each processing stage is subjected to strict controls to guarantee an excellent final product. Artisan pasta, in fact, is recognized by its golden colour, al dente consistency and authentic flavour.

Benefits of Artisan Pasta

Health and Nutrition:

Thanks to traditional processing, artisanal pasta preserves the nutritional properties of the wheat intact. It is rich in complex carbohydrates, B vitamins and fibre.

• Superior digestibility:

Slow drying makes pasta easier to digest than industrial pasta.

• Unique Flavor:

The quality of the ingredients and traditional processing translate into a full and authentic flavour.

Differences between artisanal pasta and industrial pasta:

Conclusion

Artisan pasta is not only a tasty and excellent quality food, but above all an experience that tells the story and passion for this art of our land that gives us an authentic flavour. If you have artisanal pasta on your table it means rediscovering the pleasure of good Italian food, as well as supporting small local productions rich in tradition.