This is no ordinary pasta. Most of the pasta makers in Italy dedicated to the “white art” have succumb to the attacks of technology and computerization. This one is different.
This pasta is made from the high quality semolina and the same processes used now for 6 generations. Premiato Pastificio Vicidomini, founded in 1812, is made in the famous Castel San Giorgio area near Salerno, where traditions of fine pasta have been established and is made in an authentic pre-industrial factory, where authenticity of the product is borne of the winds and abundant waters of the region. The roughly ground Durum wheat semolina comes from the Altamura, in Puglia, one of the strongholds of the Italian milling tradition, without alterations or enrichment and the pasta is made with mountain spring water. It is made with bronze “impastatrice” (corkscrew mixer) as opposed to newer Teflon, the result is noticeably superior and totally artisan, almost like handmade, and the pasta absorbs “ragù” (meat sauce) and other sauces much better. It is certified organic and without pesticides.
The pasta is spread on aerated looms undergoing drying in the “Celle Cirillo” process (named after the inventor) was adopted. What happens after remains a family secret: the ratio of wind in relation to the humidity rate, the temperature, and the quantity of pasta in the “Celle”, etc. The short pasta takes about three days, while spaghetti, candele and all the other long pasta can take as long as five days to dry. commercial operations dry their pasta in about 1 hour.
In order to understand the difference between an artisan and an industrial/commercial product, you have to taste it. We at DOMA personally met with the owner and taste tested the product before bringing it to you. We highly recommend it.
Here is what one customer said. "I have been very pleased with my choices, especially the Italian Artisan Pasta.You had such a large variety to choose from. I need to be on a gluten-free diet. No wheat products. I loved pasta and really have missed it. But watching the “View” on TV one day, they had someone talk about this disease. The person said that pasta made in Italian does not have the high gluten content as pasta made in the USA. Something about the ratio between Semolina and Durum wheat. That was the reason I went online to do some research and buying. He was correct. I did not have a problem or reaction with either pastas. I CAN ENJOY PASTA AGAIN!!. Plus I think that the Artisan Pasta was the best my friends and I have ever tasted. So I will be a devoted customer and also let my friends know as well. Thank you for being ITALIANO and sharing the wonderful products of that country with the world."