Artisan pasta "Campo"

Quality at all levels - from the sowing of the wheat to the drying of the pasta.

The Pastificio Campo seeks the highest quality ingredients and guarantees at all stages of manufacture the highest quality standards.

The Campo pasta is made exclusively from Sicilian durum wheat semolina and water.

Everything starts with the durum wheat. For the pasta from Pastificio Campo only Sicilian wheat is used, which has a high protein content ( 15.5 to 18 %). It further contains much gluten, thanks to which the pasta remains al dente even after a long cooking time.

The wheat harvest and storage of the ingredients take place within a radius of a few kilometers. The wheat is ground in a gentle way so that it retains its good taste.

The preparation of the dough requires a balance of several factors: the right water temperature, ideal climatic conditions, the fineness of the flour - all in order to obtain the best possible product.

An additional element of obtaining a high-quality pasta is the pressing of the dough through bronze dies. So the pasta gets a rough surface that can hold the sauce well - a guarantee for maximum enjoyment.

The dough is pressed through a nozzle into the desired shape and length. The nozzles can consist of either bronze or Teflon. Bronze gives a rough surface and the sauce mixes better with the pasta.

Dehydration
The fresh pasta contains 30% of water and is dried to a water content of about 12.5%. So the pasta gets the right consistency and can be preserved for a long period.

Drying takes 24-28 hours, depending on the temperature between 40-80 degrees. Since the proteins are denatured they form a better structure, so that the starch is captured and the pasta remains al dente.

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