How to make pasta
When there are few ingredients, as in the case of pasta, where we only use durum wheat semolina and water, the choice of high quality raw materials is a fundamental step to obtain an excellent result. Discover how our pasta is made, from the grain of wheat to your table.
The care of choosing of the grains
QUALITY AND SELECTION PROCESS
The quality of our pasta is determined by the attention we pay to the choice of raw materials, but selecting the best grains is not enough to guarantee true excellence. We have expertly combined all the specific characteristics of the individual grains, therefore, bringing to your tables a pasta with very high quality standards.
A semolina with a high gluten index and a good protein content guarantees a pasta with a tenacious consistency and excellent cooking resistance.
Innovation in tradition
HOW IS THE PASTA AGNESI MADE?
The dough
After the careful selection of the grains, the milling process and the creation of the blends, our semolina, which comes from Italy and from the best crops across the world, is carefully kneaded in order to preserve its golden color representing exactly what it is: our treasure.
Italy
Only the best durum wheat according to the different weather of the Italian regions.
Canada
Only the finest varieties with qualitative consistency.
Arizona
High-protein grain growsin areas with low atmospheric impact with very low DON levels and high protein content.
The dough is a crucial step in the pasta-making process. Semolina and water are delicately kneaded so that the semolina maintains its organoleptic characteristics, its color and what will eventually be the cooking quality of the pasta.
Pasta extrusion
After being mixed, the dough is passed into the extrusion process. The dies to be used, in bronze or in Teflon, are selected according to the format that will be extruded: not all formats are suitable for one or the other. The peculiarity of the bronze die is that it favors roughness and the ability to retain seasonings, but the exaltation of these characteristics may not always be functional to the format.
Once passed through the die, the dough format takes on its own thickness, known as a folder, the result of which is a perfect balance of taste and consistency, an unmistakable Italian style.
What is a “cartella”?
It is the thickness of the pasta, it can be seen by looking at the side of any Agnesi pasta format. We have made this to improve its cooking resistance and to guarantee a taste and consistency that respects the Italian tradition.
The drying process
After the extrusion, the pasta reaches the most delicate phase of the process. Drying takes place according to the pasta format and thanks to the research carried out on the thermodiagram of each single Agnesi pasta format, we have understood that each of them corresponds to a specific time and particular temperatures so that it preserves its toughness and its qualitative characteristics.
They have allowed us to improve our production processes while still maintaining a strong link with tradition.
Cooking
How to get the perfect balance between taste and texture:
For optimal cooking, it is necessary to put 1 liter of water for every 100 grams of pasta in a pan with high sides. Once the water has boiled, add coarse salt and add the Agnesi pasta. Cook the pasta according to the time indicated on the pack, drain it and season it accordingly.