Slide background

Tradition and  Innovation

Short Cut Pasta

We provide  multiple types of short cut pasta including: Gigli, Penne, Fusilli, Caserecce, Sedani …  just some of the better-known shapes. True connoisseurs of real traditional regional pasta will also appreciate our regional specialities including Malloreddus, Brichetti, Scuccuzzù, Paccheri, , … as well, what not give Ricciole and Lasagnette Ricce a try?

Made by mixing  pure spring water and  prime durum wheat flour, kneaded for about 20 minutes, the dough is transported to the extraction  process where it is extruded through the famous bronze dies. These formats require a  quick pre-drying  process followed by a slow drying process at a lower temperature.

Why choose short cut  pasta? It’s tasty, rich flavour and genuinity is ideal for those who love variety on their plate every day.

Long Pasta

Our Long pasta shapes incorporate classics like Spaghetti that have made Italian cuisine famous the world over, with their added, distinctive artisan ‘ U’ shape from being hung to dry on wooden canes. These, plus more characteristic shapes like Pappardelle, Taglierini, and Tagliatelle, mean you will find a long pasta shape from our range to suit every occasion.

How it’s made…

Obtained by mixing  pure spring water and  prime durum wheat semolina flour, then kneaded for about 20 minutes for perfect hydration. The mixture  is initially sent to the sheeter machine and finally passed through calibrating rollers. Following this it’s sent into the moulding machine where each format comes out as “bundles”; all except for Spaghetti and Trenette which instead are extracted through our special bronze dies. All the long pasta requires a quick pre-drying process to ‘set’ the shape , which is then followed by a slower, natural drying process carried out at a low temperatures.

Laminated Pasta

Our laminated pasta is symbolic of the history behind the art of pasta-making in our region of Liguria. A region where there wasn’t an abundance of eggs for everyday use, ‘White’ pasta became the norm, and as with many regional dishes, a tradition maintained up to this day. Laminated pasta is unique in that it is a vegan alternative to many similar pastas usually made with eggs, and for its wonderful fresh-pasta like consistency when cooked. A quality unheard of for a dried pasta product.

How it’s made…

By the mixing of  pure spring water and  prime durum wheat semolina flour, then kneaded for about 20 minutes for perfect hydration. The mixture  is initially sent to the sheeter machine and finally passed through calibrating rollers.. In this process of rolling and folding , the dough becomes aerated and whitens. It is then cut out to form the various long or short shapes. The quick pre-drying process ‘sets’ the shape , which is then followed by a slower, natural drying process carried out at a low temperatures.

Traditional Ligurian Pasta

Shapes like Trofiette, CroxettiScuccuzzu and Taglierini just a few of the unique regional shapes whose history, culinary links to our region and local traditions bring a unique taste, and a bit of authentic Italian culinary heritage to your table.  We believe in the daily ritual of coming together  and  sharing the pleasures of life around a great meal and our speciality shapes make each meal even more memorable giving you the chance to experiment with new recipes and experience a little bit of Liguria everyday .

How it’s made…

Depending on the shape, the pasta is made based on the process for the laminated pasta or the extruded pasta. Again the slow, natural drying pasta is a key phase of production and one that garantees the delicious flavour and artisan ‘bite’ of all of our Traditional Ligurian Shapes.  

Life at the Pastificio

Discover our lives, our valleys, pasta production and our passion!

Manufacturing process

  • SEMOLINA (DURUM WHEAT FLOUR)

    We work exclusively with prime durum wheat flour, which is delivered in sealed tanks, and each load undergoes specific qualitative analysis.

  • 💧

    WATER

    We use  pure water from the San Martino spring, which for over 200 years  has provided water to our area of Montoggio. This water is extremely pure and rich in minerals and is  microbiologically monitored regularly. It too is  one of the many secrets which make our pasta distinctive.

  • PROCESSING

    Is carried out in modern systems, to ensure the highest safety standards, whilst maintaining as much as possible the the tradition of authentic, homemade pasta .. the mixture is kneaded for at least 20 minutes and the extrusion takes place using bronze dies.

  • 💦

    PRE-DRYING

    This is the stage in which it is necessary to remove the majority of the humidity within the dough in the shortest possible time,  in order to keep the shape intact and in perfect condition.

  • 🔆

    DRYING

    The dough is laid out in wooden frames the traditional way, and placed  in a special temperature controlled rooms, creating a microclimate similar to traditional pasta dryers. This is a very important phase to ensure a high quality product. Dried slowly, at a medium-low temperature, for a period  of time ranging from 18 to 24 hours depending on the shape.

  • PACKAGING

    Is done with modern machines, equipped with a vibration sieve, metal detectors, weight control and special sensors.

  • 🔍

    QUALITY CONTROL

    It uses a system of temperature sensors, humidity sensors, audible alarms, tests, etc.. thus guaranteeing that the product, during all the phases described ,has not suffered any  damage or alteration.

Our CERTIFICATIONS

Bioagricert

All our production is certified by BioAgricert, entity which provides and authorizes the production of our organic products.
Bioagricert is an Independent Body for Technical Inspection and Certification  which was born in 1984. In 1993 it obtained the recognition of the Ministry of Agriculture and Forestry as a National Governing Body authorized for the inspection and certification of organic production.
Bioagricert forms part of the list of inspection bodies and certification in accordance with EC Regulation 834/2007 recognized by the European Union.
Bioagricert certifies in the agro-food sector on the basis of national and international standards and also in the sector of no food.

BRC

Food safety and the high standard of production enables us to meet the international parameters, and be certified B.R.C. (British Retailer Consortium) Global Standards for Food Safety.
The BRC was born in England, where it is now institutionalized, Bureau Veritas Certification a Division of Bureau Veritas is dedicated to Certification Services. Bureau Veritas Certification is an independent certification body, recognized worldwide. It operates in 140 countries and in favour of more than 80,000 companies. Issues certificates for each type of public or private entity in the areas of quality, safety, environment, social responsibility, social reporting, certification of products and services, agro alimentary.

IFS

The development and growth of our company at the international level for the large-scale distribution (GDO) made us acquire certification standards to guarantee our products to all our customers worldwide. For these reasons, we are certified: I.F.S. (International Food Standard).
The IFS is an equivalent tool issued by German, French and Italian leaders in large- scale distribution.  Both standards requires certification audits by Third party organizations.
Both BRC and IFS, were designed to test the practices of suppliers of retail.

Copyright © 2013 Pastificio Artigianale Alta Valle Scrivia Snc di Paolo e Francesco Minaglia - All Rights Reserved - C.F. e P.I. 03054300102 | Italy | powered by ngame