In Fara San Martino making pasta is an ancient tradition due to the favorable climate, pure water and good air. This pasta is not the modern one, because it is scrupulously made with the ancient recipe of Fara di San Martino, using the best semolina, spring water and the rough bronze die and producing little, just as it was once done, in an artisanal way. .
It was 1916 when Domenico Cocco entered a pasta factory and was only 14 years old. Over the years, the work turned into passion. The young man learned the techniques and tricks of this art so quickly from the elderly “Mastri” pasta makers that after a short time he too was called “Mastro Domenico”. He dedicated his life to this fascinating profession, he kept all the secrets that, over time, he revealed to his son Giuseppe just as the elders had done with him. The ancient “Mastri” pasta makers claimed that the ingredients for a good pasta were four: wheat, water, air and processing. The excellent organoleptic characteristics of the water of the Verde River, fed exclusively by natural springs, and the particular dry and ventilated climate, which allows perfect drying of the pasta.
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