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  Production process     
   
  • Raw ingredients: Durum wheat semolina, whole durum wheat semolina, natural dehydrated vegetables, squid ink, organic spelt flour, quinoa flour.
  • The press: The press is the pasta machine. The “La Moianesa” factory contains 3 presses: 2 presses for short shaped pasta (Penne, Filini) and 1 press for shaped pasta (Spaghetti and Linguine ). Each press produces approximately 300 kg. per hour.
  • The mix: In order to produce classic pasta, only durum wheat semolina is mixed with water.
  • Pasta is rolled, and pressed.
  • Pasta is put through the die: The die gives the shape to pressed pasta (Penne, shells, fusilli)
  • Pasta cut: pasta is cut at the desired size just after going through the die.
  • Pre-Drying: pasta is transported along a pre-dryer to begin the drying process.
  • Drying: pasta is dried slowly at a low temperature. The drying process is completed in 24 or 30 hours, depending on the type of pasta.    
  • Packaging: pasta is packed in “La Moianesa” label or in customer private labels using the following sizes: 250g, 500g, 1 kg., 5 kg. and 500 kg. (Big-Bag).
 
   
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