In the beginning of the 1900s, Verrigni pasta was made from stone-ground, and therefore whole-grain, semolina. The grain was local, mixed with water from the Gran Sasso, hung from bamboo canes, and air dried. After over a hundred years, what is fundamental remains unchanged – quality that comes from respect for carefully selected raw materials that are monitored throughout the entire process.

After being bronze cut, the pasta is slowly dried in mobile cabinets at a low temperature – between 45° and 50° C – for up to three days depending on the thickness of the shapes, and using the ancient “pre-wrapping” technique. The characteristics of the semolina remain unchanged and the natural fermentation processes are respected. This is how Verrigni pasta gets its unmistakable flavour. Drying while in motion is particularly uniform and provides sweetness – the characteristic that has won over many chefs and Verrigni pasta enthusiasts.


In the static procedure, the moment drying starts for the format introduced little by little in the drying cell is different, while drying in motion creates process uniformity. The flavour of dried pasta changes depending upon the method. This determines the choice because in the second case the sweetness becomes predominant. Crispy and sweet, Verrigni pasta respects the grain. When entering the facility, visitors are greeted by a fragrance of grain that often surprises them, stimulating their appetite.

This is craftsmanship: respect for the raw materials and choice of the proper temperature to prevent too much heat from causing undesired transformations such as making the starch become colloidal and depriving the pasta of its flavour.

According to Verrigni, the sauce is important, but only if the pasta has its own personality.

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