What will the taste of a pasta made with ground wheat from the classic mills? I don't know if your palate is sharp enough to see the difference between the organic pasta and any pasta of industrial production. The body will certainly appreciate the difference given that with the organic pasta the chemicals used are eliminated.
Speak about organic pasta means, first of all, referring to the concepts and philosophy ofbiological agriculture: only the use of natural substances, excluding the use of chemicals.
Organic Agriculture is governed by EU legislation that provides for the presence of Certifying Bodies that control organic farms in all their phases: agricultural production, processing, labeling and marketing.
How do you work the organic pasta?
Inside the pasta factories, the wheat is dried at a low temperature usually no higher than 50 ° and with drying times ranging from 24 to 48 hours, depending on the type of format to keep the flavor and nutritional values unaltered. Organic pasta is produced in the mills.
Some cereals are still ground in an old stone mill with a slow grinding to avoid overheating and therefore the loss of some nutritional elements of the cereal itself. After maceration, the product passes to the mixer: water is added. The mixture thus obtained is drawn on bronze molds of various sizes.
Subsequently the pasta receives a ventilation of hot air for about two minutes. This phase is necessary to dry the dough superficially so that once spread on the frames it does not stick between it.
We then move on to slow drying and low temperature which guarantees the maintenance of all the properties of the cereals used.
After a few hours of rest, the pasta is packaged and packaged, ready to be sent to specialized organic food stores.
What are the types of organic pasta currently available on the market?
White paste: it is produced with durum wheat semolina. Semolina is obtained from the internal and more refined part of the wheat, therefore it is easily assimilated in particular by those who have difficulty digesting raw fibers.
Whole wheat semolina pasta: it is produced using a semolina obtained with a milling where the outermost cortical layer is removed from the grain of wheat, thus resulting in a pasta rich in fibers.
Kamut paste: it is produced with kamut wheat. It is considered one of the most complete cereals in terms of nutrition. Its content in proteins, mineral salts, vitamins (in particular vitamin E) and unsaturated fats is much higher than that of other varieties of wheat and cereals.
Spelled pasta: it is produced with spelled, a type of easily assimilable and digestible gluten wheat. Spelled pasta has a particularly refined taste and also represents a valid alternative for those who do not tolerate gluten.
Fresh pasta: obtained by adding eggs to the dough from organic farming.