Pasta with soul

The pasta with a soul

The pasta with positive energy - like in the past. A grain from the small and ecological crops guarantee unique taste. Handicraft provide a variety of shapes and the dies - interesting texture and lack of Teflon.


Free grain

The subtle differences in taste – spelled, buckwheat, rice and rye are grown on small and organic crops. Plants grow in accordance with nature, without human intervention.
The complete freedom. The taste of grains and a flour is also varied. If a grain grows in sunny season it has different taste than if it grows in cold and rainy season. This diversity and uniqueness is an exciting journey into the land of delicate flavors. Only for gourmets :)


The original structure

The pasta can have discoloration or even should have. It is produced at low temperatures and pressures, without “connecting” substances so it has a unique molecular structure.


Rustici – interesting design but also utility

The first dies to pasta were made of bronze. The dies caused that pasta's area was natural and slightly rough so it looked like a pasta made by hand. With the development of technology appeared Teflon inserts – hence the smoothness of pasta.

Part of manufacturers, especially from Italy, still using bronze dies. They appreciate original form. For the same reasons, we also offer you the pasta rustici. It means rustic - rural, homemade, simple, original.It can be recognized by its roughness. This has advantages not only aesthetic but also practical - the sauce adheres better to the surface.


Advantages rustici:

1. through the rough surface sauce adheres perfectly to pasta
2. The dies used for extrusion are made of bronze without Teflon
3. has interesting texture


The unique pasta

It is also doing manually, so each mold retains the shape, but you will not find two identical noodles - the so-called freedom of controlled growth:) for variety. A more serious - lack of reproducibility (shorter, longer, more or less twisted, crooked cut) is a testimony of the use of non-production methods.


The drying

Pasta is commonly associated with Italy, especially by Europeans. Although in Poland, and probably every other country, prepared all kinds of dishes with dough. Italians became his greatest amateurs. Thus, as is usually the case - to prepare the pasta has become an art. One of the important steps of the manufacture is the drying: temperature and time.
Long ago, the Italians they dried it for many hours on a strong sun and wind. Typically, hanging such on trees:)

Continuing the tradition and following old customs, our pasta is also dry it ... :) for many hours at a natural sunny day, so after cooking retains the perfect shape.
It is firm and elastic.


Pasta shape and type of sauce?

Good quality pasta is a tasty dish in itself. You need to enhance the flavor peppering it with a few drops of olive oil and a touch of basil.

The general rule of pasta administration is that the bigger the more varied pasta sauce:

- Pasta smooth, long (like spaghetti) likes sauces smooth, little component.

- Pasta twisted, medium-sized likes more concentrated sauces, even meat.

- Pasta with fine shapes suitable for salads, for thick soups, creams or

simply soups.

- Pasta with very large shape is perfect to fill a good stuffing.

- Pasta simple, large size is most often used for casseroles.