The semolina is mixed with cold water from the well inside the factory. The mixture is slowly bronze extruded and dried for between 10 and 25 hoursdepending on the pasta shape. Always at low temperatures, to maintain the original organoleptic and sensory characteristics of the grain.
Built in the 1960s, the Pasta Factory was modernised over time and expanded to include 6 lines, able to produce 150 tonnes of pasta a day. Today the Sgambaro factory employs 40 specialist workers.FOTOGALLERY