『家常系列』意面传承 Fara San Martino 制面师傅的传统工艺,以手工方式精心打造。精选优质杜兰小麦粗粒粉与冰凉山泉水,在缓慢转动的和面机中交融,形成紧实而均匀的面团。随后,螺杆与主螺纹将面团推压过粗糙的青铜模具,塑造成各式各样的意面形态,或铺展为面片,用以制作 Farfalloni、Sagnarelli 及其他独特的专属面型。
The Caserecci cuts are crafted with artisanal methods, following the traditions of the master pasta makers of Fara San Martino. Finest durum wheat semolina and pure cold spring water are gently kneaded in the slow-turning mixer, creating a firm and uniform dough. Then, the screw and its counterpart press the dough against the rough bronze die, shaping it into a variety of pasta forms — or spreading it into sheets to create Farfalloni, Sagnarelli, and other exclusive sheet-based specialties.