Lavorazione della pasta

pasta processing

"La Rocca" pasta is produced through a production cycle that tries to respect as
 much as possible the oldest processing methods of our pasta masters. The first 
phase of processing consists in preparing the dough obtained through the use of 
first choice durum wheat semolina and selected fresh eggs shelled by hand one by 
one.

In the subsequent processing phase, the previously obtained dough is transformed
 into pastry through cylindrical tubes that remind us of the old wooden rolling
 pins used by our grandmothers; the lamination process used for the dough allows
 you to work at low temperatures and therefore not to alter the organoleptic 
characteristics of the food product.

The pasta is collected in nests and is carefully placed in wooden frames 
to then move on to the next phase. The nests or other formats are dried with
 slow ventilation for more than 24 hours in thermostatic dryers. This ensures 
that the nutritional properties of the product served at the table are not
 altered.

Finally, once dried, the nests are packaged in special trays and placed
 in cartons in the company's warehouse.

Account

Menu

Search