For the production of the pasta, Dibenedetto uses only the best durum wheat of groats.
The mixture is then worked in a workmanlike manner by kneading machines lens.


The slow pace of the machines ensures the quality of the final product because it retains all the properties of the grain.


The mixture is then drawn into the molds that give the different formats and then switch to the drying stage.

The dough is locked in static dryers, where the humid environment, the low temperature and the static do not attack the product, but they leave it to dry slowly and naturally.

Our production process: