Once they came out of the noble bronze holes, the many different shapes of pasta were finally put to rest for many hours in the sun. Long pasta was hung out to dry on special racks, while shorter, smaller pasta types were arranged on large wooden frames with fine mesh. The sunlight and breeze did all the rest: long, slow drying to ensure that Columbro pasta kept the flavour of real wheat over time.
This technique of slow drying at a low temperature meant that, then as now, all the nutritional values of the ingredients were preserved. Maintaining unaltered the proteins, antioxidants, fibres and amino acids in the raw materials was essential as much for a healthy diet as it was for making the pasta easy to digest.
Pastificio Columbro still uses the same drying techniques, but with the help of advanced technologies that ensure the same results as in the past. Indeed, the use of static cells allows different types of pasta to be dried as if they were outside in the open air. This small yet important aspect of the Columbro pasta-making art is not a secret, involving drying at a constant temperature below 60 degrees centigrade, and resting the pasta for longer than 36 hours.
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