5Tradition and technology
A crown of flour waiting to receive the farmer’s eggs and a trickle of lukewarm water. Then hands make the first ball of yellow mass, round and sweetly smelling of wheat. From that moment on, there were three elements: the dough, the “mattra e mattarel” (the dresser where the dough was rolled out and the rolling pin, in local dialect). This was the best wooden technology that transformed high-quality ingredients into a thinly rolled dough ready to become tagliatelle, pappardelle or any other type of pasta.
Skilled, floured hands slid across the “mattarel”, pressing out the dough to the steady rhythm of arms and hips. And then, after careful checks against the light of the dough, evenly rolled out on this special wooden dresser, it could be cut, tagliare in Italian, to make the thinnest of Columbro tagliatelle.
All the ingredients are still today treated and processed with the same craftsmanship of the “mattra e del mattarel”, each stage respecting the culture of Columbro tradition. After years of study and design together with leading experts in food-production plants, Pastificio Columbro now has bespoke, patented technologies for making all its types of pasta in the same way as in the past. This series of great industrial inventions aims to improve and maintain a very high standard of quality pasta.
Pastificio Columbro can boast the only food-production plant of its kind in the world. More than 30 metres long so as not to overheat the pasta and to simulate every single detail of the artisanal process, this machinery has been conceived to mimic each movement made by Iris Ghiandoni on increasingly large rolled sheets of dough.
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