"Can you hear it? When the pasta is good it smells of the land and ripened wheat"
The three secrets that make Mastro Sapore pasta a small masterpiece:
the air, land and water of Puglia.
Only Pugliese grains
"The grains we have chosen are sown and ripened in the hot Pugliese sun, where the air is fresh and clean and the land is naturally fertile, treated only with love.
Which durum grains do we use? Mainly Marcus Aurelius, known for its protein content, combined with the ancient Saragolla grain, Antalis and Iride: each variety has the right characteristics to create the highest quality blend of hard grains. "
The importance of time
In our pasta factory, time plays a fundamental role. The extrusion for example, takes place slowly at low temperatures using only bronze dies, which do not stress the dough. Keeping it tough and light-coloured but also producing dough that is rough and porous to enhance and trap the condiments.
We guarantee a careful and meticulous drying process: which takes place at only 37 ° C over a 72 hours period, because only in this way can we keep the characteristics of the pasta unchanged
The natural cycle of pasta
The scent of our pasta is the confirmation that we have respected its natural cycle. This is because we grind the noblest part of the grain at a low speed, so it does not overheat and it retains the fragrance of the ripened wheat.
The freshly ground coarse-grained semolina, is then gently mixed with cold water, in order to preserve the organoleptic properties of the raw material and the quality of its gluten, for greater resistance in cooking