Pastificio CAPONI: artisanal producer of fresh or dry egg pasta

10/12/2015 - The meticulous research of the best quality raw materials has always been the base of our policy, together with the constancy on maintaining a production cycle as much similar as possible to the traditional one which was used by the italian housewives.

The first passage consist in mixing fresh eggs and durum wheat flour , at ambient temperature, in a specific machine called pasta maker.
The pasta during its lavoration cycle doesn't suffer any thermal variation, this let us not to alter the organoleptic qualities of the raw materials.

Articolo tratto da: OIP Editing

The working process guarantee the conservation of the proteins of the eggs and the carbohydrate of the durum wheat flour to maintain the flexibility, the porosity and the flavour at the highest levels.
Once the dough has reached the necessary characteristics is passed to another machine, called grinding machine, where it is compressed until the right consistency to go then to the sheeters.
With the sheeters, that are essentially machines with steel rollers that replace the wooden rolling pin, the dough is rolled at room temperatures up to be so thin that it can be then passed to the cutters.
Thanks to the transition to the cutters, the desired formats are obtained which are then made in skeins, again manually, so to facilitate the passage of air and allow a perfect drying on special looms.
Then it is proceeded with the placement of the looms in special wooden boxes for the drying.
The drying was set not to give any stress to the dough.This phase requires in fact a very long time and a room temperature.

Once the dough comes out of the driers, this must rest for a certain period of time which varies from product to product and may be more or less long according to weather conditions.

Gitaar spaghetti (eierpasta) - Caponi