This is a very important factor and, above all, it must not be excessively hard, i.e. loaded with ions, calcium and magnesium (known as calcareous water).

There are other elements in the water that can interact with the quality of the pulp, but the most important is purity.

Large pulp production lines use specific facilities to manage the quality of the water used in the production process. The aim is to guarantee the quality of the pasta produced, while ensuring the smooth running of the line and the preservation of the equipment.

The water used must also meet the standards set by the WHO, be perfectly colourless, be free of suspended solids of more than 5 microns and not exceed the maximum chloride and ion content.