Our pasta is made 100% in Italy in a big plant that collects the wheat grains with mills for processing durum wheat semolina and a pasta factory.
We can control the product 360° from the raw wheat grain to durum wheat semolina and finally to the finished pasta in the bag!
Our main advantage is that we buy the durum wheat and always have the means to control a regular blend of semolina flour guaranteeing a stable quality of pasta, each time we produce it.

Our pasta is made 100% in Italy in a big plant that collects the wheat grains with mills for processing durum wheat semolina and a pasta factory.
We can control the product 360° from the raw wheat grain to durum wheat semolina and finally to the finished pasta in the bag!
Our main advantage is that we buy the durum wheat and always have the means to control a regular blend of semolina flour guaranteeing a stable quality of pasta, each time we produce it.

Our pasta is made 100% in Italy in a big plant that collects the wheat grains with mills for processing durum wheat semolina and a pasta factory.
We can control the product 360° from the raw wheat grain to durum wheat semolina and finally to the finished pasta in the bag!
Our main advantage is that we buy the durum wheat and always have the means to control a regular blend of semolina flour guaranteeing a stable quality of pasta, each time we produce it.

Erregi is involved with a production of a traditional line of pasta from the heart of the Campania region.
The ‘Castello di Battipaglia’ pasta extruded through bronze is made solely from durum wheat semolina and pure water.
The extruding is a very important phase to get a good quality product.
Processing of the dough takes place through the “trafila”, a special tool that determines the shape.
The dough is pushed against this that has shaped holes, allowing the realization of the desired format.
Traditionally the “trafile” are made in bronze, although in recent decades they have been replaced with those of steel or coated with Teflon by many companies.
However, the results are very different!
The pasta extruded through bronze is a higher quality product because it has a rough surface, more suitable to hold the sauce, while others have a smoother appearance and retain less condiments.
The drying process also enables a good grip and consistency of the dough.
This process can be fast or slow and takes place in special controlled heating tunnel.
The duration and the drying temperature varies depending on the format of pasta.

Erregi is involved with a production of a traditional line of pasta from the heart of the Campania region.
The ‘Castello di Battipaglia’ pasta extruded through bronze is made solely from durum wheat semolina and pure water.
The extruding is a very important phase to get a good quality product.
Processing of the dough takes place through the “trafila”, a special tool that determines the shape.
The dough is pushed against this that has shaped holes, allowing the realization of the desired format.
Traditionally the “trafile” are made in bronze, although in recent decades they have been replaced with those of steel or coated with Teflon by many companies.
However, the results are very different!
The pasta extruded through bronze is a higher quality product because it has a rough surface, more suitable to hold the sauce, while others have a smoother appearance and retain less condiments.
The drying process also enables a good grip and consistency of the dough.
This process can be fast or slow and takes place in special controlled heating tunnel.
The duration and the drying temperature varies depending on the format of pasta.

Lasagne 100% durum wheat semolina.