Slow Bronze Die Extrusion

Drawing is one of the most distinctive phases of pasta production: it is the method that gives shape to the dough of water, eggs and flour turning it into puff pastry, to then be processed and become short pasta (for example Garganello), long pasta (for example Tagliatella) and, wrapping the filling, filled pasta (for example Raviolo).

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Only bronze die extrusion, slow, at a low temperature, with a naturally rough surface, realises a traditional pastry sheet which is like the artisanal one, with just the right degree of porosity and the aroma of flour and eggs, with a good appearance and rough enough to become impregnated with and retain any sauce and topping.

The unique characteristics of die extrusion

  • Pastry sheet like the artisanal one
  • Porous and rough pasta with the characteristic intense yellow colour
  • Perfectly retains sauces and toppings
  • Strong aroma of flour and eggs
  • Compulsory use of high quality flour

The Masters of Bronze Drawing

Slow bronze die extrusion has by now been abandoned by industrial pasta producers, who use steel or Teflon laminators to cut costs and increase productivity per hour at the expense of the quality of the used raw materials and of the sensations of who will taste them.

Since 1950 Canuti "master pasta makers" process all pastry sheet with the traditional method of the slow bronze die extrusion of the dough, genuinely made only with very high quality durum wheat flour and selected flour.

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