500 square rigatoni

The “Pastificio del Colle” prefers artisanal production techniques, using only selected durum wheat semolina of the highest quality and working the dough manually or using bronze dies which make the pasta wrinkled, therefore suitable for retaining sauces. The raw materials (durum wheat semolina and water) are mixed in quantities that vary depending on the format to be produced and are processed together with the addition of natural colored powders. Once this phase is completed, the dough is pushed via a screw through the bronze dies, which give the final shape to the pasta. While, for the hand-worked multicolored formats, there is a long manual procedure of working the pasta until the special formats are obtained. The slow drying phase at low temperature serves to dry the product, allowing it to retain all the organoleptic content of the semolina. The drying takes place at a temperature of approximately 38°, in such a way as to be able to reduce the quantity of humidity up to 12.50%. After a certain period of stabilization on the frames, the pasta is ready to be packaged.