Following the harvest, the collected grain is then stationed in the warehouse for at least 45-50 days. Following stone mill grinding, whole wheat flour is produced keeping all substances present in the grain such as vegetable fibers, minerals, vitamins and antioxidants, giving the pasta a unique taste. Following the stone mill grinding, pasta production is executed by hand by combining the purest water with the ground wheat bran and then passing it through a bronze extruder that leaves the dough with a rough texture, allowing it to retain the best condiments. The final step that takes place is the drying process of the pasta, which is performed on frames at low temperature ( approximately 35-40 °C ).