Making pasta the old-fashioned way begins with selecting the best wheat and then slowing down the process, drying at lower temperatures and extruding the pasta through bronze dies. Racconto Riserva begins with this premium Italian durum wheat, which is high in protein and contains a gluten index above 70. High protein and gluten levels
allow the pasta to repel water absorption during the cooking process,resulting in greater al dente characteristics. After the wheat is converted into very fine semolina, it is blended with cold mountain spring water, which never exceeds 50F. The cold temperature combined with the specially selected durum wheat yields a perfectly consistent
pasta, one that will maintain its shape and firmness during cooking. After the kneading process, hand-crafted bronze dies are used to extrude the pasta. As the pasta passes through the bronze dies, the result is a surface with a "scratched" texture. With a slow drying process, moisture evaporates rather than steam out and yields a finished
product with greater density and preserves the integrity of the wheat. We hope you will appreciate the methods we have used and enjoy the results of Racconto Riserva premium pasta.