The wheat semolina is poured into the mixer and spring water is slowly added, until a firm and homogeneous mixture is obtained. The dough then passes through the bronze die to ensure the roughness of the product. Alternatively, a 1910 hanger stretches the dough and pulls the dough to the desired thickness to form the hanks, using its wooden rollers.

Drying takes place at natural temperature. The "Mastro Pastaio" establishes the arrangement of the pasta on the beech wood frames, the quantity of air needed and monitors the static dryers.