Many people often wonder which is the best Italian pasta, but let’s start from the beginning, in fact the tradition of pasta production is centenary. Especially in the south of Italy, the best techniques for its production have been developed.
However, knowing that nowadays many of the products we find on supermarket shelves derive from production plants of enormous size, which exploit systems that focus on speed, rather than product quality, using high temperatures and pressures for drying and drawing pasta.
Although the existence of these large production companies that do not consider in particular the quality of the product, it is nevertheless necessary to remember that in the Italian territory there are many small realities, which have tried to preserve the traditional production chain, which allows to give birth to a pasta of exceptional quality, which boasts unique technical characteristics.
So let’s find out what is the best Italian pasta.
The best Italian pasta on DF Gourmet
Benedetto Cavalieri Pasta Factory
The Benedetto Cavalieri pasta factory has maintained its production site in Maglie, in the province of Lecce. In the production process, the plant plans to use only Italian wheat from the best productions of both Puglia and Basilicata.
Considerable attention is also paid to the selection of farmers who do not use pesticides and other chemical products as required by the specification of the artisan pasta factory.
The processing of flour takes place with a delicat method, which aims to promote the formation of gluten and, consequently, to guarantee an exceptional resistance in cooking of the dough itself.
These results are achieved through prolonged kneading and, at the same time, with a particularly long drying time at low temperature and, through an extrusion process. The drying takes place with a natural method with the total absence of the use of ovens.
Pasta factory of the fields
Pastificio Dei Campi is a small production company that is characterized by a particular attention to the entire product chain. It all starts with durum wheat: the latter, in fact, is selected with particular care, choosing only the one to be finished 100% Italian.
The use of a slow bronze processing and drawing allows to obtain a unique product, characterized by an exceptional porosity and a remarkable cooking resistance. The drying time can reach up to 70 hours.
One of the values, and objectives of Pastificio dei Campi, is to be able to guarantee total traceability of the raw material. For this reason, in fact, Giuseppe di Martino, owner of the pasta factory, decided to buy only Italian wheat of the highest quality.
Single-grain pasta is a food made with only two ingredients: wheat and water. The research and the very high standards required of the producers of the raw material derive the excellent quality of the finished product.
Since 1908, from generation to generation, Pastificio Felicetti produces with passion and devotion a pasta made with highly sought after organic single-origin semolina grown on land and with directives that guarantee a very rigorous selection.
The origin of the grains varies by virtue of the fact that Felicetti simply wants the best, wherever it is possible to find it: the famous Matt wheat, comes from Puglia and smells of summer hay and spun pasta.
From the remote provinces of Canada comes the exclusive Kamut of Khorasan variety; Native to the Middle East, it has a delicate scent of white flowers and dried fruit, but it is the flavor that reveals its origin and ancient origins, thanks to the exotic aftertaste based on pine nuts and macadamia.
The exquisite Spelt is of Umbrian origin; Crunchy to the touch, it smells of hazelnut and eggplant, but it is the flavor that amazes with the delicious aroma of bread crust and peanut butter.
The Cappelli wheat arrives from the Murge, and the sun of Puglia characterizes the strong, vigorous and decisive taste of this product of Italian agronomic ingenuity. Thanks to the Felicetti pasta the “Cappelli” we find smells and flavors of our peasant tradition.
What are the characteristics of the best Italian pasta?
Being able to recognize the best Italian pasta is very complex, but, in reality, everything depends on the processing process and the quality of the wheat.
Contrary to what one might imagine, the best Italian pasta is a pasta containing a high protein quantity but, rather, the one that is characterized by a manufacturing process that has a particular attention to the raw material itself.
Therefore, products made only with slow processing processes are to be preferred. Only in this way, in fact, it is possible to ensure optimal gluten production and, at the same time, favor its maintenance during cooking. In addition to this, drying also plays an essential role in the result in terms of product quality.
In fact, pasta that opts for slow drying at low temperature is preferable. Only in this way, in fact, you can get (perhaps) the best Italian pasta, a product that holds well cooking and, at the same time, releases all the aromas and aromas of the great high quality hard.
These three pasta factories, in addition to seeking quality in raw materials, pay particular attention to their processing: they prefer a limited production but that takes care of every aspect. From the long processing of the dough to the slow drying. Only in this way can you get the best Italian pasta with unique qualities.
The best Italian pasta, from our point of view, can be considered one of these three mentioned above; now you just have to visit the DF Gourmet shop and taste them.