Pasta factory

Operating since 1890, Sbiroli pasta factory produces durum wheat flour pasta through high quality bronze wire-drawings both normal as well as spiced.

Everyday only a few tens of pasta pounds are produced, respecting traditional techniques and methodologies never abandoned and over the time handed down from a macaroni making equipment operator to another one, hence guaranteeing the product’s excellency and its genuineness.

Now as then, this quality is first of all the result of the raw material selection, using a mixture of the best brans obtained by the best durum wheats for the pasta production. The precious bran’s mixture is very slowly kneaded with water in 3/5 steel presses.

Later, big screws push and press the dough in traditional bronze wire drawing machines and not in teflon ones mostly used by modern pasta factories; thus pasta becomes rough in order to better hold condiments.

The short pasta pieces’ drying is carried out in cold static cells (40°-50°); conversely the long pasta is automatically laid down on sticks. After the pre drying kiln, the sticks are manually set on three-shelf carriages before the insertion in static cells for the still cold drying (40°-55°). The drying times for the long pasta vary on the basis of the produced shapes; in general spaghetti dry in 35/40 hours, conversely holed pasta (ziti, zitoni, bucatini) reach 60 hours.

The cold and slow drying procedure, even if it is longer and expensive, guarantees the good product’s digestibility and the retention of proteins and amino acids, always preserving its taste.

We are proud to hold the secrets of a very ancient and noble precious art, acquired and refined by the grandfather Stefano who strongly believed in his wish to guarantee our land’s traditions and tastes.