Pastificio Bossolasco: Artisanal pasta made with durum wheat cultivated in Piedmont.

04/08/2017 - Spaghetti, penne, trenette: the bronze wire drawing which gives pasta the right roughness and porosity which allows it to bind with the sauce better. The drying phase allows the qualities of each format to fix better: every format has its specific time, way and temperature. As nature which takes 9 months to take durum wheat to maturation, in the same way the artisanal processing of pasta is not hurry. Only slowness can protect all the raw material properties. So the short pastas wait patiently on wooden frames, the long ones are hung until they're ready to reach the best pasta shops or cooked by the best chefs to donate a unique taste experience.

Articolo tratto da: OIP Editorial Department