Quality at every stage, from the sowing of the wheat to the drying of the pasta.
Pastificio Campo selects only the best raw materials and pays a maximum of attention to every stage of the production process, to ensure pasta of the highest quality levels.
Campo pasta is made exclusively with Sicilian durum semolina and water.
Everything begins with the durum wheat. We use only Sicilian grain which has been harvested within 300 km of Campo Pasta's production location. The result is a grain with high protein levels (between 15.50 and 18%), higher levels of gluten (remains firm to the bite after cooking, fundamental for pasta of quality) and low humidity levels (making the development of mould and alphatoxins impossible).
The grain is harvested at exactly the right point of maturity, and immediate silage, all within a few kilometres, allows a perfect storage of the raw ingredients. The grain is then ground with care (a low number of turns) to preserve the original scents.
The preparation of the dough proceeds after a range of factors have been measured and balanced: the temperature of the water, the structure of the grain and the climatic conditions. This means that the best result possible can be obtained on any day of production.
Another factor determining the quality of the pasta is the drawing through bronze. Contact with the metal gives the pasta a rough surface which improves its retention of sauces.
The dough is forced through a die to produce the required shape, then cut to length with knives. The dies are made of bronze or Teflon. Bronze dies roughen the surface of the pasta, allowing sauces to adhere better, while plastic dies produce a pasta with a smooth surface.
The dough which is extruded from the dies contains about 30% water. This must decreased to 12.5% during the drying process: the dough then reaches the right consistency and can be stored for long periods. The pasta is placed onto special beech frames in preparation for the dryer.
The drying period is temperature-dependent: at 40-80 degrees Celsius, 24-28 hours are needed. The denaturation of proteins in the pasta as a result of this process allows a dense network to form which surrounds the starch granules, limiting the swelling and gelatinisation during cooking. This means that the pasta retains its shape during cooking.