Only the highest quality from Gina & Sofia
Large pasta factories dry their pasta for three or four hours with temperatures reaching up to 130°… so what, you might say? Well here is the point, Gina & Sofia dry their pasta for 24-40 hours and, depending on the format, at a maximum of 48° corresponding to the maximum temperatures of the Italian summer and it is this that ensures that all the properties of the product are preserved, and all importantly that the pasta remains absorbent to soak up the sauce.
Cooking at high temperature accounts for the loss of vital substances, for example, at 80° there is 40% less vitamin B1 and 53% less vitamin B2 than when pasta is cooked above 48°. Moreover, starting from 60°, such high temperatures change the starch structure which “jellifies” the pasta making it harder and more difficult to digest – but unfortunately many consumers think that it is of better quality because it remains “al dente” for a longer time, whereas amongst the fortunate that have tasted the difference it is known as “dead pasta”.
Simple and natural
The pasta is made of simple and natural ingredients, such as durum wheat semolina, barley flour, water. However, the careful selection of the ingredients upstream in the production process guarantees the high quality of our product.
Although only a small producer the investment in sophisticated equipment is remarkable, enabling the monitoring and control of the humidity, temperature and ventilation to obtain the ideal conditions to mix the flour and dry the pasta in perfect conditions in order to keep intact all the qualities of wheat which guarantee a quality, genuine and tasty product.