Raw materials
The best wheat and the purest water: the perfect base for excellent pasta.
Afeltra pasta is made from simple and pure ingredients, carefully selected. The semolina used is 100% Italian, coming from the fertile fields of Puglia, and is rigorously controlled, with particular attention to organic and wholemeal semolina, free of pesticides.
The water, an essential element for the dough, flows from the Lattari Mountains, a historic source that has accompanied the production of pasta in Gragnano for centuries. With its low calcium content, reduced fixed residue and balanced pH, it is perfect for ensuring a uniform and quality dough.
Bronze drawing
A process that gives the pasta character, consistency and the power to enhance the sauces.
One of the secrets of the goodness of Afeltra pasta lies in the bronze drawing, an artisanal process that gives the pasta its characteristic rough and porous surface.
The roughness is the essential characteristic that allows the pasta to absorb and retain the condiments, enhancing the flavors and ensuring extraordinary cooking resistance.
Extrusion
Every detail is studied to give shape and strength to the pasta, making it unique and impeccable.
Each shape comes to life thanks to extrusion, a process in which the dough is pushed through cylinders that shape the pasta. This process not only defines the shapes, but helps to strengthen the structure of the dough, making it homogeneous and resistant.
The result is a pasta that maintains its consistency and integrity, ready to be transformed into memorable dishes.
Slow drying
A delicate process that preserves flavors, nutrients and quality, respecting tradition.
Quality takes time. After shaping, the pasta is slowly dried in static cells for 2 or 3 days, depending on their format, at temperatures no higher than 50°C. This artisanal method allows the organoleptic and nutritional properties of the pasta to be preserved, such as the intense flavor and natural micronutrients.
After drying, the pasta rests at room temperature for a further 12-24 hours, stabilizing its characteristics and guaranteeing an excellent product.
Quality Controls
From semolina to finished pasta, each batch is checked to ensure safety and perfection.
Each step of the process is subjected to rigorous controls, because quality is a promise to be kept. Before unloading the semolina into the silos, fundamental parameters such as humidity, proteins, ash and granulometry are analyzed.
During production, pasta samples are subjected to cooking tests to verify consistency, homogeneity and resistance. Even after months, the product is tested to ensure a perfect experience every time.
packaging
In less than 24 hours, the pasta is ready to arrive intact on your tables.
After drying and resting, the pasta is packaged within 24 hours to preserve its freshness and quality. This phase combines the precision of advanced technology with artisanal care, ensuring that each package best represents Afeltra excellence.
