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Once cut, the pasta is hung from wooden dowels (or, in the case of the Angulas de Trigo shown here, scattered by hand on a wooden frame) which are then stacked on metal carts and rolled into the drying chamber, where hot air circulates at 85-95º F — the better to mimic the heat of a Southern Italian sun. By contrast, most industrial pasta is dried at temperatures upwards of 200º F.