For a few centuries our ancient water mill has satisfied the flour needs of the populations of the Filattiera plain. Today, just renovated, it presents itself as the center of gravity of a farm whose goal is, above all, the cultivation of wheat, but also in the new guise of a dream farmhouse. Naturally, the mill blades still work perfectly and continue to carry out, in parallel with the new activity, the usual job - that of grinding wheat (and chestnuts) according to the most authentic methods of the ancient tradition. The resulting product is absolutely natural, and then transformed into a very fine flour by the stone millstones that still turn with the power of water alone. With this flour, we then prepare artisanal pasta, the result of a manufacturing process completely carried out on the farm without any intervention by external structures. Everything begins in autumn with the sowing of durum wheat, then continues in July with the harvest and the consequent grinding, carried out in the ancient stone mill, up until to the transformation of the flour the pasta, cut with bronze dies. The production of wheat and the in-house milling, the craftsmanship, the use of bronze dies, the low-temperature drying and packaging by hand make Mulino Moscatelli's pasta a unique and high quality product. Since the bronze dies have a particular way of cutting the pasta, the pasta does not come out smooth like a more common pasta but instead rough. The roughness helps the pasta to hold the condiments and sauce helping to flavor it better. This is why this process is preferred to the more common one of dry pasta.