Dried pasta obtained from ancient wheats differs from conventional pasta not only for the raw materials used, but especially for the drying technologies applied during the production process. Ancient wheats are characterized by an important series of advantages but also by some points of weakness, the latter mainly relating to their application in the current industrialized production process; however, the use of ancient grains associated with craft chain guarantees the obtainment of a high quality finished product.
Let’s see how it differs from the conventional one
Analyzing the various phases of the artisan chain for the production of pasta from ancient wheats, and comparing it with the different operations of the conventional chain implemented for the production of pasta from modern wheats, some substantial differences worthy of note are immediately noticeable. In fact, as widely documented, products deriving from wheat contain gluten, which represents a problem for the health of people with a coeliac disease, or suffering from a sensitivity or allergy to this protein. In order to thus satisfy the needs of these consumers, and given the growing demand for gluten-free products from the market, the food industry is constantly looking for raw materials that could substitute wheat. Currently, in the pasta sector, there are numerous gluten-free flours used, but those obtained from rice are substantially the most common.
to be continued
