Bia Dry Artisan Pasta
Our dried pasta stands out for its excellent quality, achieved through traditional production methods that involve the use of select raw materials and fully controlled production processes.
From field to table
Our artisanal dried pasta is the authentic expression of excellence born from attention to every detail, from the selection of raw materials to the final processing. Our certified supply chain, a guarantee of traceability and safety, allows us to use only the highest-quality Sicilian durum wheat, grown sustainably and stone-ground to preserve its organoleptic properties. The result is a pasta distinguished by its exceptional cooking resistance, maintaining its al dente consistency even after long cooking times, and its ability to bind perfectly with sauces, enhancing their flavors.
Distinctive features of Sicilian artisanal dry pasta
Artisanal dried pasta represents a true gastronomic heritage of the island. Pastificio Bia produces using traditional methods and exceptionally high-quality ancient grains, offering a unique and authentic culinary experience.
The key characteristics that define its excellence include:
Low-temperature drying: This process, which can last up to 36 hours at temperatures between 40°C and 50°C, preserves the grain’s organoleptic and nutritional properties, ensuring a rich flavor and superior digestibility.
Long drying times: Extended drying times allow for uniform and controlled dehydration, preventing protein denaturation and the formation of unwanted compounds. This contributes to the pasta’s perfect firmness and exceptional cooking properties.
No glyphosate, no mycotoxins
The use of only 100% Sicilian durum wheat semolina from a Certified Supply Chain (UNI EN ISO 22005 – From Field to Table) guarantees that there are virtually no glyphosate residues or mycotoxins in the pasta, as the wheat undergoes natural ripening thanks to the Sicilian climate and sun, which exclude the presence of mycotoxins, without the need to use herbicides to promote ripening.
Low furosine content
Furosine is considered a toxic molecule that causes nutritional and organoleptic degradation of pasta; it is considered an indicator of pasta quality, and high levels can result from rapid drying at high temperatures. Our artisanal pasta, dried slowly and at low temperatures (below 50°C), has a furosine content that is virtually negligible compared to that of industrial pasta (90-115°C).
Our pasta isn't just delicious, it's also nutritious. Thanks to our gentle processing, we preserve the nutritional properties of the wheat, offering a product rich in fiber, protein, and micronutrients, ideal for a healthy, balanced diet.
Collaborations with chefs and restaurateurs
We believe in collaborating with restaurant professionals. We work closely with chefs and restaurateurs to create exclusive formats and innovative combinations, offering a product that adapts to the needs of modern cuisine and enhances the creativity of chefs.