A good pasta means, above all, a good grain of wheat ! There are 500 varieties of wheat in the world.
At Panzani, 100% of our pasta is made of durum wheat.
Our different sorting machines allow us to use only the best one* : it is selected by its size, density, color and hardness.
The wetting step is used to recover the core of the grain. This is crushed and sorted again between bran, flour and... semolina which is the raw material to produce pasta.
Then, it’s time to make way for the kneading: semolina is mixed with water, so that it is all uniform and compact to get.. a dough!
Farfalle, shells or spaghetti? The specifics of each dish come from the shaping. Shaped in a mould, they showcase a love of food in all its form!
Once the pasta is removed, it undergoes several drying steps over a specified period of time. The temperature and humidity of the air are controlled for the best quality pasta. Each pasta form has its own drying position.
Our selection and use of different wheat varieties enables to offer you the best nutritional benefits.
Thanks to Panzani engagement, our consumers obtain pastas with firmand melting texture, gold color and which are resistant to overcooking.