The Pasta Factory

Pasta di Canossa is produced in the countryside of San Martino di Ferrara.

Our pasta factory is located inside the Cuniola estate surrounded our fields of wheat that turn the colour of gold when summer comes. This is where we make our 0 km homemade pasta.

Quality control

We perform thorough quality checks during every stage of pasta production to ensure that we achieve the high standards that we set ourselves: we control the temperature and pressure during each processing stage, examine the pasta during and after drying, as well as perform cooking tests on every batch we produce.
It only becomes Pasta di Canossa if it passes all our checks.

MILLING

The semi-integral processing

We chose the mill because of its quality and care in each processing stage, because we only entrust our grain to the “best hands”; this is how our granulated wheat is made. The semi-integral processing of the granulated wheat does not stress the grain as it cleans every last fibre and leaves an extra layer compared to traditional semolina, enhancing its organoleptic qualities and digestibility instead of harming them.

PROCESSING

Once it goes into our silos, our granulated wheat is checked once more to make sure that there are no impurities. It is then processed for about 20 minutes in a special vacuum tank which improves final quality. The mixture created is pushed up to our drawing machines: the entire stage is done at a controlled temperature to avoid altering the quality of the granulated wheat.

PROCESSING

Once it goes into our silos, our granulated wheat is checked once more to make sure that there are no impurities. It is then processed for about 20 minutes in a special vacuum tank which improves final quality. The mixture created is pushed up to our drawing machines: the entire stage is done at a controlled temperature to avoid altering the quality of the granulated wheat.

DRAWING

Our drawing machines give our pasta its forms.

Bronze-drawing gives the pasta a unique colour, a full-bodied texture and a particular roughness to better absorb sauces and enhance flavour.
Short pasta is stretched on frames, while special rods are used for long pasta, then we load everything on carts for the drying stage.

DRYING

#labuonapasta requires care and patient love.
We give pasta ample time to release its flavour and achieve the right texture and porosity:
unhurriedly and in tune with nature’s rhythms.
Drying occurs slowly: 14 hours for short pasta and up to 20 hours for long pasta.

DRYING

#labuonapasta requires care and patient love.
We give pasta ample time to release its flavour and achieve the right texture and porosity:
unhurriedly and in tune with nature’s rhythms.
Drying occurs slowly: 14 hours for short pasta and up to 20 hours for long pasta.

PACKING

After the slow stage of resting the pasta, we package it at our laboratories so that it is ready to grace your table…