The Beginning: Durum Wheat Fields
It all starts with the finest durum wheat, known for its hard texture and high protein content. Grown in regions with warm, dry climates, this special variety of wheat stands tall with its golden heads glowing under the sun. Farmers carefully nurture these crops, ensuring they reach full maturity before harvest. Unlike regular wheat, durum wheat contains more gluten and less moisture, which gives pasta its firm bite and rich taste.
Harvesting and Milling
Once the wheat is fully ripened, it is harvested and taken to modern mills. Here, the grains are cleaned, sorted, and milled into semolina flour — a coarse, yellowish flour that serves as the base ingredient for all high-quality pasta. This semolina is rich in nutrients like protein, fiber, and B vitamins, making it a healthier option compared to refined flours. The quality of semolina determines the quality of pasta, which is why only premium-grade durum wheat is used.
Mixing and Extrusion
In the pasta-making process, the semolina is mixed with purified water to form a smooth dough. This dough is then extruded through bronze or Teflon dies to create different pasta shapes — from spaghetti and fusilli to penne and macaroni. Bronze dies are often preferred because they give pasta a rough surface, allowing sauces to cling better for a more flavorful experience.
Drying: The Key to Perfect Pasta
After shaping, the pasta undergoes a controlled drying process. It is gently dried at low temperatures to preserve nutrients and maintain the ideal texture. This step can take anywhere from 8 to 24 hours, depending on the pasta shape and size. Proper drying is crucial — it ensures the pasta remains firm when cooked and doesn’t turn mushy.
Packaging and Quality Check
Before it reaches store shelves, every batch of pasta is tested for texture, color, and cooking performance. It’s then carefully packed to lock in freshness and flavor. Reputable brands, like
