Racconto Rotini

Short Description

Artisan crafted bronze die macaroni product. Gragnano, a small town near the Amalfi coast nestled between rolling mountains and the sea, has been gifted from nature with the ideal climate for producing and drying premier pasta. Making pasta the old-fashioned way begins with selecting the best wheat and then slowing down the process, drying at lower temperatures and extruding the pasta through bronze dies. Racconto Riserva begins with this premium Italian durum wheat, which is high in protein and contains a gluten index above 70. High protein and gluten levels allow the pasta to repel water absorption during the cooking process, resulting in greater al dente characteristics. After the wheat is converted into very fine semolina, it is blended with cold mountain spring water which never exceeds 50 degrees F. The cold temperature combined with the specially selected durum wheat yields a perfectly consistent pasta, one that will maintain its shape and firmness during cooking. After the kneading process, hand-crafted bronze dies are used to extrude the pasta. As the pasta passes through the bronze dies, the result is a surface, with a scratched texture. This rough pasta surface can only be created with bronze dies and the porous surfaces of the pasta allow sauces to adhere perfectly. Finally, Racconto Riserva is dried very slowly at very low temperatures, no higher than 122 degrees F. Drying in this manner replicates the hand-made procedures and air drying of the past, as opposed to the conventional high speed/high temperature drying at modern pasta which burns the wheat and destroys the aroma. The stow drying allows for the moisture to evaporate rather than steam out and yields a finished product with greater density and preserves the integrity of the wheat. We hope you will appreciate the methods we have used and enjoy the results of Racconto Riserva premium pasta. Product of Italy.

Long Description