Pasta, the Italian product par excellence, evokes the image of family, tradition, a well-known flavour, but which always surprises, something that is good for its taste and genuine for health. So, a big task is up to the producers of pasta: creating a food which, by simply savouring it, may be able to let these memories and feelings relive.
The pasta factory ‘Pastificio Spighe Molisane’, thanks to a completely artisan manufacturing process, realized this goal. It was born thanks to Michele Petraglione and Vincenza Miele’s action, based on a simple premise: love of the land and preservation of traditions. They decided to create a unique craft product, characterized by the highest quality, which led to the creation of ‘Spighe Molisane’ past - the quality and fantasy in the kitchen.
Raw material: Durum wheat, spring water and fresh mountain air are combined together by expert hands to produce this pasta. Having a low calcium content; the water is distributed evenly, allowing the formation of gluten, causing the pasta to remain al dente and not stick together on the plate. The clear and fresh air of our mountains, linked to the ancient scent of a still uncontaminated land, gives wheat and, therefore, to the finished product, the unmistakable flavour of homemade pasta, as the one prepared in the past. The water comes from the cool mountains of this land. It is clear and crystalline.
Manufacturing: Durum wheat semolina, extracted from the heart of wheat grain, presents itself in all its splendour, with its golden-yellow colour. It is expertly kneaded by skilled makers of pasta, who control step by step the manufacturing stage. Its characteristic colour derives from the brightness of the sun absorbed by wheat and is given to semolina.
Drying: The fresh product is produced and instantly packaged in a sterile environment, while the dry product is dried at very low temperatures and for long periods of time, so that pasta keeps intact all its organoleptic and nutritional properties. Specific standards of drying: an average temperature of 45°, a gradual drying stage – in special drying chambers, where pasta is stretched on special looms – which lasts at least 2-3 days, in order to preserve starch in the product, an essential element for protecting our intestine.
All these qualities are found in the flavour of these products, which is immediately perceived by careful consumers, at first tasting; and also in the cooking time of pasta: much higher than the average of the pastas on the market.