WHAT DOES SLOW-DRIED PASTA MEAN?
Unlike industrial pasta that is dried in just a few hours at very high temperatures, slow-dried pasta "rests" for up to 72 hours, at low temperatures - just like it used to be, when it was dried in the fresh air or in special dryers.
This process allows the dough to mature naturally, without stress and haste - and you can feel it in every bite.
ADVANTAGES YOU WILL NOTICE IMMEDIATELY
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Better texture - true al dente
Slow-dried pasta cooks more evenly and maintains that perfect resistance under your teeth. No separation, no mushyness. -
Richer flavor and natural aromas
When dried slowly, the wheat has time to develop its full aroma. Such pasta does not need to be "covered" with strong sauces - it has character in itself. -
More nutrients- High temperatures destroy sensitive vitamins, especially those from the B group.
Slow-dried pasta retains more nutritional value, making it not only tastier, but also a healthier option.
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More beautiful appearance - natural color and surface
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No artificial additives - just the golden-yellow color of quality wheat.
WHY CHOOSE SLOW-DRIED PASTA?
The quality is felt after the first plate. It is proof that good things come when we take our time. Slow drying is both an artisanal approach and respect for the raw material, and you have an authentic, rich and healthy meal on your plate.
