Stage of production

The meticulous research of raw materials higher quality has always been the basis of our policy, along with the constancy to pursue a course of fifty years of working as close as possible to that ancient tradition of making pasta that was an excellent dowry of old Italian housewives.

The first phase of this process consists of mixing at room temperature, in a special machine called a mixer, flour and fresh eggs, split by hand and rigorously controlled one by one by a special operator that provides a high quality control and health.
The dough during its processing cycle is undergone to variations, because being a laminate, is processed at room temperature.
This permits to us not to alter the organoleptic quality of raw materials.
The process ensures the preservation of the protein of eggs and flour of carbohydrates to maintain the elasticity, porosity and flavor to the highest level.

Once the dough has reached the necessary characteristics is passed to another machine, called grinding machine, where it is compressed until the right consistency to go then to the sheeters.

With the sheeters, that are essentially machines with steel rollers that replace the wooden rolling pin, the dough is rolled at room temperatures up to be so thin that it can be then passed to the cutters.
Thanks to the transition to the cutters, the desired formats are obtained which are then made in skeins, again manually, so to facilitate the passage of air and allow a perfect drying on special looms.

Then it is proceeded with the placement of the looms in special wooden boxes for the drying.
The drying was set not to give any stress to the dough.This phase requires in fact a very long time of 70-80 hours, when usually it takes about 50, and a very low temperature of 25/30 ° C.

Once the dough comes out of the driers, this must rest for a certain period of time which varies from product to product and may be more or less long according to weather conditions.

Only now can we really call it PASTA CAPONI.