The original machinery of the 1950s
Our production is characterised by centuries-old product knowledge combined with the old machinery still used in the pasta factory today.
Still today, the “Cantini” continuous press, purchased by our grandfather Renzo in 1958, remains the heart of our production: this machine can perform the three essential operations of the manufacturing process – kneading, grinding and drawing – and allows us to produce all our pasta shapes, both short and long.
Bronze drawing produces rougher and more porous pasta that absorbs 30% more sauce than smooth pasta.
Our Pasta Factory has hundreds of bronze dies that let us create a large number of shapes depending on the cut chosen and the thickness set on the press.
Among these dies which we still use today to produce our pasta, some are real museum pieces such as the reginelle die of 1911 or that of the dischi volanti (which means flying saucer in Italian) bought a few months after the UFO sighting in Florence of 27 October 1954.
Production temperatures below 38°C
To avoid damaging the gluten and altering the nutritional properties of the wheat kernel, scientists recommend using low temperatures. At Pastificio Fabbri, we scrupulously respect this guideline: at every stage of our processing, we use temperatures considered “very low” because they never exceed 38°C.
The kneading of the dough, which is the first stage of processing, is carried out in a tank with semolina and cold water at a temperature kept strictly below 35°C. Then as soon as the pasta is drawn, it is pre-dried at a temperature of about 33-35°C and then placed in drying cells for a period ranging from three days for short shapes up to six days for certain long pasta shapes.