What characterizes our production is the deep knowledge of the product along with the ancient machineries that keep being used at Pastificio Fabbri, which allow to produce pasta the same way we did 100 years ago. In the course of time we have collected more than a hundred bronze moulds with which we produce just as many formats of pasta; each format can be made with different types of durum wheat flour or with eggs. However, the real success of our pasta is due to the secret that has been transmitted over the generations, that is what we call “The Fabbri Method, natural drying”: in any phase of production (kneading, compression, moulding and drying) temperatures always remain below 38°C.
This means that it usually takes from 3 to 6 days to complete the drying process. This way we can keep both gluten and starch natural, facilitating digestibility.
Picture by Thomas Quintavalle for the project “Hands of tradition”, Fresh spaghettoni.
Bronze moulds used by many generations for producing pasta
The experience and expertise gained during five generations allowed Pastificio Fabbri to become an excellence in the pasta making world; we still make pasta with all kinds of wheat following the classic method. We can work with ancient wheat varieties that have almost disappeared; in order to do that, we cooperate with small producers and milling factories, so that we can make products intended for people intolerant to gluten. Ancient wheat varieties, instead, are identified as good by our body, therefore allowing digestibility without causing intolerance. According to Darwin, hundreds of thousands of years are necessary for producing genetic changes. During the last 30 years, wheat DNA has been revolutionized so much that many people cannot eat pasta, unless it is made with ancient DNA wheat.