Stefano Sbiroli's pasta is of the highest quality with a pale colour and a matt texture ideal for holding sauces and flavours. The production process begins with the mixing of the durum wheat semolina and water in a large, noisy steel press. Next the mixture is pressed and drawn through traditional bronze rings to produce the various shapes. The drying process requires patience, at a low temperature of 40-45C the short pasta takes 24 hours and the long pasta 36 hours to fully dry
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