THE MOLDING Podere Selvapiana grinds its grains on stone: it’s not possible obtaining a white flour as the market requires but the grain is kept as it is because it’s flourished by rubbing the stones in a simple and unique passage (thus obtaining the true flour); of this fact, this old processing system leaves the qualitative characteristics of cereals unchanged (since flours are not heated and are more digestible) guaranteed by keeping intact the wheat germ, the most nutritious part of the grain (which in the traditional cylinder mills comes immediately discarded to be then sold as a component of supplements, creams and other body care products).
What has led many pasta makers over the years to abandon this method of machining and prefer the cylinder mill is the question of the times: with a stone mill it works also 50 times slower and with a yield of 20-30% less.
THE TRAFILATION Podere Selvapiana to better emphasize the craftsmanship of the product chooses bronze drawing, because it requires the use of high quality semolina and long working times to not alter the organoleptic properties and the nutritional principles of the raw materials used. To understand better, we need to explain what the drawing phase is.
In order to avoid mechanically stressing our precious semolina, the dough phase involves longer machining with large tanks and slow blades (therefore without using high-speed pre-mixes). The mixture of semolina and obtained water is passed (by extrusion or compression) into the matrix, a template with different holes which reproduce the shape of the desired paste; Next, immediately after the matrix, are placed rotary knives that cut the product according to the desired length. The core of the matter is tied to the material with which the matrix is made: the teflon is cheaper, it allows to obtain the product with a short time and a smooth surface of the paste; bronze, however, is more expensive and involves longer working times, but in return for contact with bronze the dough introduced undergoes small abrasions, corresponding to the perceptible porosity in the surface of the final product. What should push the consumer to prefer bronze-drawn pasta is both the greater ability to pick up the sauce, resulting from the roughness of the surface of the pasta, and the risk that teflon (widely used in industrial pasta), such as all plastic, it can release harmful particles into the pasta that we then consume.
THE DRYING The last stage of direct pasta processing is crucial to the final quality because slow drying allows the water contained in the dough to migrate out of the dough without straining it. All the Podere Selvapiana pasta is dried at temperatures around 40-45 ° C with time ranging from 18 to 24 hours for short pasta and 45-48 hours for long pasta, depending on the humidity of the air, so as to obtain a highly digestible product with organoleptic characteristics expressed to the maximum of their potential; having a reduced time would result in less costly processing but also loss of product quality because over 50 ° C there is a first denaturing of polyphenols and starting at 80 ° C it's generated the furosine, a substance that can be dangerous and that producers are not required to indicate (source Terra Nuova No. 326, G. Bindi, 2017); Moreover, this substance attacks the intestinal wildlife, to the detriment of digestion (source Petitor M. et al, Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibility, Food Chemistry, 2014), and inversely proportional decreases lysine (which also tends to disappear during baking), an essential amino acid for our body.
The poor quality of the dough is visible in cooking water (which appears to be transparent due to the lack of starch release after high temperature drying) and in the cooking times (because a dough that does not scorch has a very tasty gluten, unhygienic because of a tight gluten-free mesh and often lacking flavor).