Orexa pasta production

During Orexa  pasta production process  the most advanced equipment is used, with stainless steel drying ovens (ASI 316) operating at temperatures of more than 85°C (UHT method) and ensuring the highest levels of hygiene.

This means that the wheat protein synthesis remains stable, the starch is not damaged or impaired in quality and the resulting pasta products are fully pasteurised and do not stick during cooking.