dry wheat pasta Italy

... the guiding principles that allow (not just this small business in our region) to move forward. Pastificio Tortora is a family-run company, clean and meticulously cared for in every detail; all processes are carefully monitored by the owner. The best durum wheat semolina from Tavoliere (particularly from Altamura) is sourced directly from Puglia and Molise, where Triticum durum still represents a...

...The processing of Dry Pasta: the method used is gentle and essentially consists of 4 different phases: Mixing phase: we exclusively use 100% Italian durum wheat semolina with high protein content. Each type of pasta requires an appropriate mixture of semolina and water. The cold mixing (not exceeding 35°C) prevents the 'thermal denaturation' of gluten, the precious substance contained in wheat...

Our company produces durum wheat semolina pasta in an artisanal way, but with the most modern machinery, employing a completely artisanal process, such as slow and long drying (about 3-4 days) at very low temperatures (40°-45°). The dies are exclusively made of bronze, providing a unique porosity. All of this, combined with our special selection of semolinas and the expertise of our Master Pasta Maker, results in a unique product.