Our company uses 100% Italian wheat chosen according to its nutritional properties and the amount and quality of its gluten.
The wheat is ground by mills we trust which must never heat the wheat at any time during the process, in order to maintain the product’s organoleptic properties.
Click on the button below to see all the characteristics of the wheat we use in our production and understand the differences between our semolina, semolato (semi-wholemeal semolina) and wholemeal pasta.
Production: delicate pasta-making
Original machinery from the 1950s, bronze dies from the early 1900s and the use of “very low” temperatures in order to maintain the product’s organoleptic properties: this is what makes our processing method unique, and Fabbri Pasta exceptional.
Click below to learn more.
Natural drying: from three to six days
At Pastificio Fabbri, the temperatures and processing methods have remained those of the early 20th century when thermo-mechanical dryers were patented, bringing the drying times to three-six days depending on the shape. The result: a “living”, highly digestible pasta that smells like wheat.