The manufacturing process at Doughura begins with high-quality ingredients. Semolina flour, collected in specified mills, stands as the foundation. Water used in dough preparation is precisely measured to achieve the desired consistency; ratios are maintained at 100:25 flour to water.
Kneading follows in controlled environments; temperature is monitored to ensure ideal gluten development. Each batch of pasta undergoes a resting period of no less than 30 minutes to enhance elasticity. Shaping uses specialized equipment calibrated for specific pasta types.
Finally, drying occurs at a regulated temperature of 50°C for up to 12 hours. This gradual drying ensures moisture is lost without sacrificing structural integrity. The product emerges ready for packaging; each piece reflects a meticulous process.
Each step in our pasta-making process is measured for optimal results.