Artisanal Slow Dried Pasta - Wholesale

Artisanal Slow Dried Pasta - Wholesale - Food - Wholesale

How do we select the best Italian slow dried pasta brands?

The dried pasta you find in this category have been made by the artisans following the Italian traditional methods. The selection have been made using the following criteria: 

Pasta is a staple food of Italian cuisine. Just a few simple ingredients are needed to enhance all the taste of pasta: with seasonal vegetables, aromatic herbs, a drizzle of extra virgin olive oil and sprinkle of cheese you can bring healthy and genuine pasta dishes to the table, different every day.

Artisanal Pasta itself is made using only few ingredients: durum wheat flour and spring water. Carefully mixed together and slow dried to retain the distinctive taste of wheat and all the nutritional value.

Artisanal Dried Pasta is often made using the technique of extrusion through bronze dies. Once shaped, the pasta is then slow dried in dedicated rooms at low temperature that do not exceed 60°C.

Qualifying quality criteria for the artisanal slow dried pasta we sell on CIBILIA Authentic Food Makers:

Pasta must be made of durum wheat semolina and water only. Eggs pasta or pasta made from other types of grains will not be allowed.

  1. Authentic Food Makers need to be willing to disclose:

  • where the water is sourced and what types of treatments the water gets before becoming ready to be an ingredient to make Pasta

  • average drying temperature of Pasta which must be below 55°C

  • average drying time needed to dry the product which can be up to 72 hours

Every year in Italy about 3.3 million tons of pasta are produced, most of which is not produced with artisanal methods and techniques.

Shapes of Artisanal Pasta

The different types of Pasta can be distinguished, based on their shape, in the following categories:

  • Long pasta such as Spaghetti, Bucatini, Linguine
  • Nests like Pappardelle or Tagliatelle
  • Short pasta as Rigatoni, Fusilli, Penne and Garganelli.
  • Medium like Pipe and Orecchiette.

Depending on the type of surface, the pastas are still divided into two categories:

  • Smooth, appreciated for its lightness.
  • Striped, appreciated for its ability to hold sauces.

Finally, the roughness of the surface is considered which helps the sauce to stick and makes the contact in the mouth tastier. It changes according to the technique and production tools, therefore the more wrinkled and porous are appreciated more.

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