{"id":3933,"date":"2024-04-30T09:13:16","date_gmt":"2024-04-30T07:13:16","guid":{"rendered":"https:\/\/www.pastaliguori.com\/le-fasi-del-metodo\/"},"modified":"2025-02-26T15:20:52","modified_gmt":"2025-02-26T14:20:52","slug":"le-fasi-del-metodo","status":"publish","type":"page","link":"https:\/\/www.pastaliguori.com\/au\/le-fasi-del-metodo\/","title":{"rendered":"The stages of the Method"},"content":{"rendered":"
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THE STAGES OF THE METHOD<\/h1>\n
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Liguori pasta encompasses history, experience, know-how. Our Method, like a sweet melody, is the result of a careful performance of processes, perfectly calibrated to create a unique product.<\/p>\n <\/div>\n

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THE SECRET INGREDIENT<\/h2>\n
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Time<\/h3>\n <\/div>\n \n\n

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The Liguori pasta factory has a special bond with time:
we respect it and never stop learning with it.
It is our history and our future. It is our experience and our tomorrow.
It is our secret ingredient!
Time, an essential element, tangible and intangible
that has always been with us!<\/p>\n\n\n

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Discover the value of time sealed in a unique Method: the Liguori Method<\/p>\n\n<\/div>\n <\/div>\n\n\n

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The careful selection of the best wheat strains 100% from southern Italy<\/h2>\n\n\n
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We know that quality starts with the best raw materials, which is why for Liguori pasta wechoose only the best durum wheat 100% from Southern Italy from a certified supply chain, carefully selected for their properties including high protein content and excellent gluten quality.<\/p>\n\n\n

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Slow dough with spring water from the Lattari Mountains<\/h2>\n\n\n
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We have always used La Forma Water to mix our dough: pure, cold spring water from the Lattari Mountains, endowed with special oligomineral features that contribute to the unique flavour of Liguori pasta.<\/p>\n\n\n

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The rough 100% bronze extrusion<\/h2>\n\n\n
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Our bronze dies confer on Liguori pasta an unmistakable rough and porous texture, which enhances the taste of every recipe. Extrusion is an important stage in obtaining a good quality final product.<\/p>\n\n\n

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Slow drying at low temperatures<\/h2>\n\n\n
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Slow drying at low temperatures is the distinctive phase of the Liguori Method. This phase is the most delicate of the entire process and allows the organoleptic properties of the prized 100% Italian raw material to be preserved, guaranteeing a pasta with a unique taste and colour and rigorously al dente. Slow drying at low temperatures guarantees a tenacious pasta, because it preserves the structure of the proteins, preventing denaturation.<\/p>\n\n\n

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Each stage is carefully controlled, through a rigorous process, essential to guarantee the highest quality standards.<\/p>\n\n<\/div>\n <\/div>\n\n\n

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Tenacity<\/h2>\n\n\n\n
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The tenacity of our pasta is certified by our Method!<\/p>\n\n\n

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Stress test, homogeneous compactness, elasticity and tenacity, all tested with a special instrument, capable of guaranteeing the quality of Liguori pasta with scientific rigour. At the end of the production process, the pasta shapes produced are carefully evaluated, through stress and cooking firmness tests.<\/p>\n\n\n

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CHOOSE YOUR FAVOURITE PASTA<\/h2>\n\n\n\n
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