Da The Guardian Archetti ? impastatrice : the industrial mixer and kneader where kilos of semola are being combined with water to form an impasto, which is then forced through the many-holed die from which linguine streams like a looming cascade. The cascade is cut into lengths, which are hung over bars so they look like a heavy, blunt, blond fringe. The bars with fringes swing out for the first stage of the several day-long drying process, before being cut. And this is the important bit, or rather bits. Removed from the bars, the lengths of pasta are rather like tweezers – two long lengths with a short curve or arc. The long lengths are cut into eight 26cm sections of linguine … and the curves? Well, like all curves, they are to be appreciated! At Pastificio Faella in Gragnano , they are called archetti and sold in 5kg bags and absolutely perfect for thick bean soup (and, of course, interch...