THE WATER FLOUR MILL AND STONE GRINDING

In Torgiano, in Umbria, there is still a small, old, water-powered flour mill
which is used by the Silvestri family according traditions passed-on for innumerable generations: stone grinding (using millstones) is the only method of obtaining semolina
without the risk of overheating the grain during milling.

Il mulino di Torgiano (1,8 MB)

Fasi della macinazione del grano (1,4 MB)

Si osserva il risultato della fatica (1,7 MB)

THE FABBRI PASTA FACTORY IN STRADA IN CHIANTI

It is here that the semolina is processed with a press constructed in Pistoia in the 1960s.
This huge machine kneads and draws-out the semolina without ever exceeding
a temperature of 38°C. This temperature is never exceeded even in the drying phase,
which takes place in small drying rooms over a period of 3 to 6 days.

The Fabbri Pasta Factory:
processing phases and the bronze
extrusion dies (1,5 MB)

The Fabbri Pasta Factory:
production using traditional pasta
shape designs (2,7 MB)

The Fabbri Pasta Factory:
dehydration at a low temperature (2,6 MB)