How our pasta is made

The process: Semolina is mixed with water. The mixture is drawn to give to pasta the shape. Pasta then passes through the drying phase to remove the excess moisture. Then it is cooled down and packaged.

Receipt and stocking of raw materials

Raw materials, mainly durum wheat semolina but also egg products, arrive at the plant.

In this first phase there is a qualitative analysis by the laboratory. If analysis shows positive results, raw materials are released to flour stocking area. Semolina is stored in the silos from which, later, the production line draws.

Processing

The ordered recipe of flours goes through the process. Quantities and qualities are continuously recorded in order to allow the traceability. Flours are then: mixed in the Premix, weighted according to the recipe, checked with a metal detector, sent on a pneumatic transport to the decanter cycle.

Flours are then mixed with water and with what is needed for the recipe. The mixture is stabilized on a belt and then moved to a vacuum kneading machine, where it is de-aerated.

The mixture is taken by screws and push through the dies (extrusion) which give the wished shape.

Pasta is then moved through the drying area, losing gradually moisture. It remains there till it gets dry and stable.

Packaging

In each packaging line the product is weighted and packaged in the primary packaging (film or paper boxes) and then in the secondary packaging, then palletized.

Pallets are transported by computer-driven shuttles.

Each pallet is covered with nylon and assigned identification labels.