Garbuio method: drying like in the early 1900s
In our pasta factory, we have continued to use the same drying temperatures and times as we did in the early 20th century with the advent of the thermo-mechanical dryer, which reduced drying times to three-six days depending on the pasta shape. Up to then pasta was still dried outdoors, and the average drying time in summer was about eight days for pasta factories on the Neapolitan coast and more than a month for those in the North. Our oldest drying cell, the “Garbuio”, is dated 1956 and was designed following the standards of the first thermo-mechanical dryers. Our four other drying cells were then made based on the original design.
The Garbuio Method is based on the action of two fans inside the cell that direct the airflow for about 30 minutes to the right, and then reverse the flow to the left for another 30 minutes. In doing so, the water is slowly extracted from the pasta at a temperature below 38°C without risking damaging its integrity and organoleptic qualities.
After the Second World War, the average drying times were gradually shortened to allow industrial pasta factories to dry the pasta in only a few hours using temperatures above 100°C.