Production temperatures below 38°C
To avoid damaging the gluten and altering the nutritional properties of the wheat kernel, scientists recommend using low temperatures. At Pastificio Fabbri, we scrupulously respect this guideline: at every stage of our processing, we use temperatures considered “very low” because they never exceed 38°C.
The kneading of the dough, which is the first stage of processing, is carried out in a tank with semolina and cold water at a temperature kept strictly below 35°C. Then as soon as the pasta is drawn, it is pre-dried at a temperature of about 33-35°C and then placed in drying cells for a period ranging from three days for short shapes up to six days for certain long pasta shapes.