Spaghetti

Plant Characteristics: The plant has a height of about 1.80 m, higher than that of common wheat.

Nutritional Information: High percentages of lipids, amino acids, vitamins and minerals

Senator Cappelli wheat, defined as an “elective breed” in the 1930s and 1940s, was widely used in the lands of Puglia and Basilicata. Its name comes from the Abruzzo senator Raffaele Cappelli, promoter in the early twentieth century of the agrarian reform that led to the distinction between hard and soft wheat. It is a hard wheat, aristate (i.e. with awns, the filaments that can be seen in grasses), obtained by genealogical selection in Foggia, in 1915 by Nazareno Strampelli. It has never undergone the alterations of the genetic manipulation techniques of modern agriculture, which sacrifice flavor and traditional content in favor of high yield.

Grinding Technique: Stone with innovative mills

Storage: In biocertified silos

Mill Type: New stone

For our wheat, appropriately stored in biocertified silos, we choose only new stone mills. We have selected some to whom we entrust our grains and we grind them according to the needs that arise. We grind with stone technique with innovative mills that allow a total cleanliness and purity of the product with millstones that allow the release of 'truly wholemeal' flour because it is ground in whole grains and in this way the germ and the external covering (bran) mix with the flour, obtaining a superior flavor, aroma and nutritional properties compared to traditional milling with cylinders.

Grinding: Coarse, >450-500 microns

Durum wheat semolina is kneaded with pure water in special kneading tanks. It is here that the starch and proteins bind to the water to form gluten, a protein network that binds the hydrated starch granules. The kneading, or the diameter of the particles into which the semolina is ground, affects the final texture of the dough. A coarsely kneaded semolina (>450-500 microns) best enhances the technological qualities of the wheat, giving the dough a compact and homogeneous appearance.

Die Material: Bronze or Teflon

Shape of the dies: Cylindrical or parallelepiped

In the drawing phase, the resulting dough is then shaped by the dies, which determine the chosen shape. The die is a cylindrical or rectangular parallelepiped-shaped tool, with entry and exit holes; this tool gives the dough the plastic shape of the format to be produced. Dies are distinguished in bronze and Teflon. The pasta obtained from bronze drawing has a rough and porous surface, which allows it to better retain some condiments, but which has the disadvantage of overcooking more easily. The product obtained from Teflon drawing is, instead, smoother, more polished, holds up better to the cooking phase and is suitable for other types of condiments.

Drying Method: Electric hot air blowers

Duration: Varies depending on the pasta

Pasta Moisture: Maximum 12.5%

Drying is the most delicate moment of the entire production cycle. During this phase, the pasta is left to rest inside dryers and ventilated with hot air to reduce its water content and reach the maximum ceiling of 12.5% humidity required by law. Inside the dryers, electrically operated ventilation units generate hot air currents, which hit the pasta and dry it. The drying process has a variable duration, depending on the type of pasta being produced.

At the end of the drying process, the pasta is cooled inside special coolers. It is here that the pasta, previously ventilated, is brought back to room temperature. Naturally, being a natural grain, it is affected by the environment, temperatures and the state of the weather, therefore each year will have its own management of the product and craftsmanship of production.