Candele Spezzate: Fratelli
$7.09
We like to do good things slowly.
We make pasta following the ancient and simple traditions of Campania, using slow steam drying techniques and significant use of manual skills.
500g
Let's start by choosing 100% Italian grains that are perfect for excellent pasta making and that have important nutritional values, essential not only for taste but also for digestibility.
We list the processes for you:
We mix durum wheat semolina with percentages of stone-ground durum wheat semolina (for a higher protein intake and a notable recognizability in taste)
Once the dough has been prepared, we proceed with the extrusion from the bronze dies, which serve to give roughness to the dough (essential for mixing it with the sauces) and to stress it as little as possible.
The pasta is then placed on fir wood frames until the cell is full, and once everything is ready, we can move on to the drying phase using natural methods.
We wait up to 64 hours for the pasta to rest and stabilize naturally, absorbing all the humidity released by the steam emitted by the cell, which causes the internal temperature to never exceed 38 degrees. A truly vintage operation.
We make pasta following the ancient and simple traditions of Campania, using slow steam drying techniques and significant use of manual skills.
500g
Let's start by choosing 100% Italian grains that are perfect for excellent pasta making and that have important nutritional values, essential not only for taste but also for digestibility.
We list the processes for you:
We mix durum wheat semolina with percentages of stone-ground durum wheat semolina (for a higher protein intake and a notable recognizability in taste)
Once the dough has been prepared, we proceed with the extrusion from the bronze dies, which serve to give roughness to the dough (essential for mixing it with the sauces) and to stress it as little as possible.
The pasta is then placed on fir wood frames until the cell is full, and once everything is ready, we can move on to the drying phase using natural methods.
We wait up to 64 hours for the pasta to rest and stabilize naturally, absorbing all the humidity released by the steam emitted by the cell, which causes the internal temperature to never exceed 38 degrees.