"Dry pasta production”: do we really know the processes that regulate the production of the most widespread food in the world?
Let's start by saying that the dry pasta production processes are essentially divided into 2 large families:
- Industrial Production Process
- Artisanal Production Process
The industrial method it is typically oriented towards production processes that favor efficiency, rather than focusing on the overall quality of the final product.
The artisanal preparation method instead it is guided by a pasta-maker operator who uses his knowledge to regulate the process itself, according to the "sensations" he collects with the sense of touch, taste and smell during the processing cycle.
Food processing technology is certainly capable of controlling an automated process with the desired degree of precision, but it cannot change during construction to adapt to variable characteristics such as, for example, the quality of the semolina, the humidity rate, the organoleptic values of the eggs, etc.
In an artisanal context, on the other hand, the flexibility and adaptability of the production cycle make it possible to intervene in the event of the occurrence of any random factors that could affect the final result.
How is dry pasta produced according to the AL-DO method?
"Dry pasta production” according to the AL-DO method means “Like hand made” thanks to the help of mechanical tools specially designed to emulate manual gestures.
Inside the artisan workshop that welcomes the AL-DO patented method, the eggs and the semolina are combined under the watchful eye of the pasta maker, the only expert eye capable of grasping the exact moment to interrupt the mixing, the only one who manages to identify the instant in which the mixture is ready to be kneaded. There is no program that can automate “the exact moment”. Just a handful of seconds more and the dough becomes ordinary dough, nothing to do with the original dough "Aldo's Pasta" with a vivid yellow color, rough and full of character.
The 4 Key Characteristics of AL-DO Success
- Ingredients
Meticulous combination of eggs with various types of Italian durum wheat semolina to obtain a perfect gluten mesh massaged by the gentle rotation of the mechanical arm.
- Browsing
Faithful reproduction of the manual movement that wraps, stretches and rewinds the sheet.
- Cutting phase
Strings of pasta obtained by means of a common cutter rather than through extruders, to eliminate any type of friction and mechanical stress that could condition the final product
- Gentle drying
Arrangement of the strings of pasta on the frames, rather than placing them in many nests placed on trays for uniform drying carried out at low temperatures, to safeguard the organoleptic properties of the product
Features revealed, so water in your mouth … and “La Pasta di Aldo” in the pantry!