It is a place where not only the pasta is made, but wheat is also grown to produce it. Let us go to the Apulian inland, and more precisely to the Murge plateau to discover the Pastificio Svevo pasta factory.
Gioia del Colle rises in the Apulian inland, on the Murge plateau. Here you’ll find a young and enthusiastic company that produces excellent durum wheat semolina pasta: Svevo pasta factory.
The difference between an industrial pasta factory, an artisanal one and an agricultural pasta factory lies precisely in the adjective “agricultural”. Yes, because Pastificio Svevo does not only produce pasta, but also wheat.
“When they came to visit us to come up with their idea, their enthusiasm was overwhelming. The idea of opening a pasta factory was built on a solid research and programming of numbers, times and results. A painstaking work planned in every detail, with a plant for the production of artisanal dried pasta, to be combined with the cultivation of their wheat”.
Donato, Enrico, Giuseppe and Patrick explained to us that to make a good pasta you need to have an excellent raw material that is obtained by cultivating the grains in a soil suitable, for organoleptic and climatic characteristics, for a specific type of crop, because the land it does not welcome all plantations in the same way.
To explain myself better, I will tell you that I saw a lush field of blond ears now ready for threshing and a field on the other side of the hill with a clearly patchy wheat plantation, less intense and less dense. So I understood how important the type of soil is.
And then obviously what a good pasta does is the mixture of the different grains to achieve the perfect combination. Each variety cultivated by the Swabian Pastificio has its own character and history, and differs in color, protein content, size and production potential.
First touch it. Artisan pasta is rougher to hold the seasonings better. Then look at it and you will notice that it has a lighter color, less yellow and less uniform and from year to year depending on the mixture of grains used it can vary. Finally try it. Artisan pasta is more “fleshy”, feels more under the teeth, absorbs the sauce and keeps cooking longer.
Donato, Enrico, Giuseppe and Patrick explained us that to make a good pasta you need to have an excellent raw material. The latter is obtained by cultivating the grains in a soil that is suitable for a specific type of crop due to organoleptic and climatic characteristics, because soil does not welcome all plantations in the same way.
To explain myself better, I will tell you that I saw a lush field of blond ears ready for threshing, and a field on the other side of the hill with a clearly patchy wheat plantation, less intense and less dense. So I understood how important the type of soil is.
And then, obviously, what makes good pasta is the mixture of the different grains to achieve the perfect combination. Each variety grown by Svevo pasta factory has its own character and history, and differs in colour, protein content, size and productive potential.
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Set up pasta factory to produce fresh pasta dry and gluten free
Una giornata interamente dedicata all’essiccazione della pasta: il Corso pasta secca. Nella programmazione dei corsi per chi vuole aprire un Pastificio, abbiamo introdotto una giornata illustrativa e formativa, per illustrare e spiegare il processo produttivo di produzione di pasta secca artigianale.
Andremo ad analizzare, con contenuti pratici, le varie fasi che compongono la produzione di pasta secca:
Al termine della giornata, avrete modo di interagirer con i tecnini commerciali, che vi daranno supporto nello sviluppo pratico sulla vostra idea.
Il business della pasta fresca negli ultimi anni è in continua crescita, ciò è dovuto soprattutto alla maggiore attenzione verso un’alimentazione sana e alla ricerca di piatti tradizionali e caserecci. Per questo motivo abbiamo introdotto nella nostra Azienda i Corsi GRATUITI per aprire ed avviare un Laboratorio Artigianale per la produzione di pasta fresca e Gastronomia.
Parleremo di: impasti, ripieni e utilizzo di tutte le Macchine, cottura a Convenzione Vapore per Gastronomie, Ristoranti e Pastifici, l’Abbattitore di Temperatura ed i suoi vantaggi, la Pastorizzazione e l’Essiccazione, il Confezionamento Sottovuoto in Atmosfera Modificata (ATM) degli alimenti.