■ Chewy, well entwined with sauce, rich wheat aroma Recommended for those who like short pasta. Barbagallo's homemade flour is processed according to a traditional recipe that has been passed down for three generations since the time of my great-grandfather. The spiral-shaped friges are easy for sauces to get tangled in, and go perfectly with seafood-based ragù, cream-based, and dark-flavored vegetable sauces. ■ Commitment • 28 steps of milling The wheat is carefully milled at a low temperature in 28 steps so as not to overheat. Freshly milled flour processing within 24 hours Freshly milled wheat is processed within 24 hours to prevent oxidation. Milling and processing are carried out on a continuous line. This is a unique manufacturing method. This is also the secret to maintaining a mellow taste and aroma. ・ Careful dough making Using a special kneading technique developed over the years, the dough and cold water are mixed in a vacuum to form a smooth pasta without air bubbles. It makes pasta that can be stored for a long time and is also aesthetically pleasing. ・ Pasta shape that takes time "Stress is not good for pasta or for people," says Barbagallo, who spends three times as much time shaping pasta as usual. By being careful in this way, you can obtain a delicate quality that cannot be found anywhere else. ・Careful pasta drying at low temperature By drying slowly at a low temperature of 50~65°C, the aroma, taste and nutrients are preserved.