My baskets
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My baskets
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Bio / Ecological
At Despelta we make pasta in the traditional style. We mix water and flour to form a homogeneous dough that undergoes an extrusion process. That is, it is passed through a mold or wire drawing machine that gives it a shape. This procedure heats the dough up to 45 degrees Celsius and finally, the dough is dried in a dryer, at low temperature for about 50 hours, to achieve a unique flavor and texture
Handmade with our own soft wheat or rye flours. This is how we obtain the garganelli, fusilli and striated macaroni, among other possible types of pasta.
All the taste of our Giganton Rye flour, now in our pasta.
All the flavor of our Giganton Rye flour, now in our pasta
In Despelta, we make pasta in the traditional style. We mix water and flour to form a homogeneous dough that undergoes an extrusion process. That is, it is passed through a mold or drawplate that gives it a shape. This procedure heats the dough up to 45 degrees Celsius and finally, the pasta is dried in a dryer, at a low temperature for about 50 hours, to achieve an unparalleled flavor and texture.
Artisanal production with our own soft wheat or rye flours. This is how we obtain garganelli, fusilli, and striated macaroni, among other possible types of pasta.
All the flavor of our Gigantón Rye Flour, now in our pasta.
