Slow drying is one of the most important stages in producing premium handcrafted pasta. After bronze drawing, the pasta is dried slowly at low temperatures in a process that requires time, experience and great attention to detail.

Unlike faster industrial methods, slow drying avoids exposing the pasta to high temperatures. This helps preserve the wheat’s natural aromas, the structure of the semolina and the qualities that make every pasta shape enjoyable both visually and in taste.

Time becomes an essential ingredient. Every pasta shape has different requirements and is dried according to a rhythm that respects the raw material without forcing the production process. It is a patient choice that is reflected in the final quality of the pasta.

For ORTE, slow drying completes a journey that begins with ancient Saragolla wheat, continues with stone milling and bronze drawing, and ends with a process that preserves the authentic character of the pasta while enhancing the quality of the raw ingredients and the care devoted to every stage of production.

Pasta that is dried slowly retains its natural balance, maintains an excellent texture when cooked and reflects a production philosophy in which time is not a limitation but a conscious choice for quality.