Our Partner ... E' Sarracin

Our Partner

Gragnano Pasta artisan with special drawing in bronze and internal rifling.

The pasta is smooth and bronze extruded. Later, with the advent of Teflon dies, a material that offers very little friction, the paste appeared recently porous so it was necessary to increase the surface of the product in order to have a greater hold on the area where you can make sauces . But in this way they go to create product strengths, located in the thickness of the lining, and breaking points, which of course you will find in the valleys between two strengths. So how will the externally grooved pasta when chewing? When you will go to crush between your teeth, break points described, they tend to tear. The feeling will be, then, to chew a little consistent paste and little callous. 'And Sarracin instead have well thought of reversing the scoring, bringing it inside. What advantages arise from this choice? In the time of mastication they are going to overlap the top surface with the bottom of the product, thus canceling those that were the breaking points of the paste. The valleys of the inner lining will not be, therefore, weaknesses in thickness but, welcoming the thick points of the lining on the opposite surface will give the summation of the thickness. If infers, from the above, that in the classical grooved pasta, at the time of chewing, will overlap the smooth surfaces, leaving the break points exposed. In the inner grooved, by contrast, breakpoints will be offset by the strengths and if we add to this the increased thickness of which we have spoken, it will result in a paste that will present a final thickness of 3.6mm and without points breaking. Offering strong resistance to chewing, resulting in our palate, very callous. The increased folder and the inner grooved play, therefore, an important role in the production of the pasta 'And Sarracin? The answer is found by referring to a study that says that the human brain unconsciously matched to each food a qualitative assessment resulted from the feeling that gave us the food itself. By this I mean that having the pasta a very delicate taste, when we go to salt water in cooking or even more to add sauces, the flavor of the same is clouded. Our brain, then, automatically, will go looking for characteristics of the dough to be associated to the quality of the product. The feature we are talking, of course, is the calluses. That's where he was hiding innovation!