Pasta from Sicily

On the island known as the granary of Italy, of course there is pasta. In the south of Italy, pasta is mainly made without eggs. Traditionally, this pasta has been part of the cucina povera (the poor kitchen that characterizes the south of Italy), but nowadays, this type of pasta is increasingly praised for its purity. Therefore, some dishes shine better with this dried durum wheat pasta.

Making dried pasta is a science in itself, but a few things are clear. Extruded pasta must be made with a bronze die. This creates a rough exterior due to friction, allowing the sauce to adhere better. Additionally, pasta must dry slowly at a low temperature to preserve its flavor and nutritional value and prevent the pasta from turning dark yellow. Slow drying is often challenging on an industrial scale, but for our small-scale farmer in Sicily, this is not a problem at all!