Palandri Pasta factory produces dry pasta for more than 110 years, since late 1800.

In those years, the dough was made mostly in a homemade way, with grandmothers knowing the right angles of their houses where to store it, just made, in order to dry it properly.

The ingredients were found by farmers of the area and tools were essentials, perhaps granting pasta that wheat flavor and authenticity.

In the following years strong demand derived from population increase and advantages in terms of perishability gave an opportunity for a quick evolution in the production method, you could get larger quantities thanks to rudimentary systems which in practice reproduced what they did before between domestic walls, large manual presses and forced circulation of warm air systems quicken and allowed to control the process.

Are being born the first static cell systems, large wooden chests or even entire rooms where air is introduced at about 45-50 degrees and you manage to get a finished product in 24-30 hours.

From here onwards the progress of food technology evolves very quickly, introducing around the '60s the first so called "low temperature" machinery, that allow you to use air to nearly 60° bringing drying time up to 15 hours.

In ten years we get to use "high temperature" systems that halved the time using air at 80° e in the '90s you only need 4 hours with "very-high temperature" systems.

Today we move from durum to the packaged product in less than 3 hours.

We believe strongly that the complicated mathematical models and principles applied to modern rheology equipment used to obtain a foodstuff does not make for a raw material so precious but above all so delicate.

Only 60° the structure of starch jelly and it becomes more difficult to digest.

From 80° lost some essential amino acids, the 40% of vitamin B1 and more than 50% of vitamin B2.

But temperatures are now touching 130° and it is easy to predict that this can lead to what is commonly called "thermal damage", i.e.:

-reduction of the biological value of proteins

-destruction of heat-sensitive vitamins

-poor intake of amino acids

-formation of undesirable products

-organoleptic characteristics change

-increasing furosina output

-less digestible, feeling of heaviness, drowsiness after meals.

-flattened flavour and taste.

High temperature pastas were even called "dead pasta", which is why our machines are all at low temperature, our pasta production has remained almost unchanged since 1950 and lasts at least 12 hours today, a slow and expensive process but that respects the integrity of valuable raw materials we choose carefully.

All our production is organic and traditional, production chain made, the wheat used is solely in our region, and, once ground from Borgioli mill, our unique and historical supplier, i delivered to us for pastification, closing a Tuscan production that guarantees quality and food safety.

In short, an "old recipe", the same that made pasta a staple known and loved all around the world, the same one that is appreciated by our loyal customers that recognizes us the merit of having always believed and have always done everything possible to not change something that was already perfect as it was.