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At the very beginning of the 20th century wheat semolina was
kneaded with cold water in a mixer, and then forced through a
rough-surfaced bronze mould to produce a wide sheet of pasta,
or narrow strips of "spaghetti" or "linguine".
Then the pasta was cut by a machine into rough strips, which
were coiled, laid onto wooden frames, and then dried out in solar
heated storage-rooms. And this was all a hundred years ago.
In the village of Fara San Martino the "matasse" (coils
of pasta) of "fettuccine", "Spaghetti" or
"Linguine' continue to be produced this very day by Giuseppe
Cocco in he same way they were in times gone by, with durum wheat
semolina, fresh mountain spring water, rough-surfaced bronze moulds
and drying out in solar heated storage rooms. A home-style production,
just as it was at the beginning of the century.
This is the real traditional pasta. At Italpasta we are proud
to bring this old world tradition to you in Canada.
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