Italian Pasta Production
Pasta Riscossa is produced by using durum wheat semolina and water only. Sea salt is permitted for only 4% of the total containts.
The classic production method previews three different phases:
Kneading
The durum wheat semolina is mixed by 20-30% of water to obtain the gluten and to hydrate the starch. This mixture is remixed in order to obtain the right consistence.
Drawing/die
The mixture is putted into the die to obtain the desired shape. Some knifes cut the pasta at the desired length. Dies could be in bronze or in Teflon. The bronze dies produce a more rough pasta that hold the sauces much better than the smooth pasta. But this rought pasta also holds much more water so these pastas overcook more than the smooth pasta. The Teflon dies produce pastas that takes better cooking.
Drying
LThe died pasta contains about 30% of water. This level needs to be reduced at 12,5%. This is possible thanks to the drying process that gives the right consistence to the pasta and the opportunity for the pasta to have a long shelflife. The drying process lasting depends on the used temperature: At 45 to 85 centigrades it takes 6-24 hours depending on selected shape. The final result is a pasta that is batteriologically pure that has a good consistence and resistant while cooking. It's very interesting to know that when Pastificio Riscossa was born in 1902 the semolina was obtained by only using wind that separated the wheat from the bran. At that time the semolina and water were mixed by using the force of a donkey or the force of several men. The shape of the pasta was made by an hydraulic screw press with a plunger that pressed the mixture to some dies having some different shapes. The dying was possible thanks to the general climate. The long pastas were exposed to the sunny light during the day while the short pastas were stocked in some rooms with some fan blades. Now the technology is much more advanced but passion and love are exactly the same.