Pasta Molino and Pastificio sul Lago is produced in a state-of-the-art pasta factory, equipped with highly technological and modern machinery that guarantees an accurate and controlled processing of the highest quality.
Creating a high-quality product is the current and future challenge that the Bertoli family faces with the hope, one day, of being able to build their own pasta factory and close their pasta’s production cycle right in the municipality of Santa Luce.
The pasta is bronze-drawn and dried at very low temperatures in order to maintain its high porosity and to preserve all its organoleptic characteristics.
This is a slow and gentle process that respects the raw material and, even more than that, enhances it, giving the final product a natural consistency and excellent resistance to cooking.
Slow drying at natural temperature is, moreover, what really makes it special. Indeed, industrially-produced pasta is subjected to very high temperatures and thus dried in a very short time.
The problem with this method, however, is that it “vitrifies” the pasta, forming a sort of hard and waterproof shell around it.
This will then result in pasta that will be passed off as “al dente” but that will always maintain an annoyingly hard layer on the outside, and for which cooking will never be uniform throughout.
Last but not least, the impermeability of this shell will also make it hard for the pasta to absorb sauces.
Natural drying, on the other hand, takes longer but allows the pasta to absorb the water during cooking in a more uniform way and to blend superbly with the sauce chosen for the seasoning.
