PASTIFICIO ARTIGIANALE FABBRI
Now the 5th generation of artisan Pasta makers are now specializing in heritage wheat flours after collaborating with university research groups, and now evermore convinced of the importance of the quality of the wheat as well as the production process.
The Fabbri Method, “natural drying”: throughout production (kneading, compression, moulding and drying) temperatures never go above 36°C.
This means that it usually takes between 3 an 6 days to complete the drying process, rather than a few hours for industrial production.
This way both the gluten and starch remain “alive” and unaltered, facilitating digestibility.