The Durum Wheat Macaroni from Pastificio Martelli are produced using slow processes and low temperatures. An approach abandoned by industrial productions due to long waits and lower yields, but necessary to enhance the flavor of the wheat, the absorption of the sauce, and increase digestibility. To create this pasta, the Pisan pasta factory of the Martelli family used a selection of the finest Italian durum wheats, milled by Molino Borgioli in Calenzano, in the province of Florence. The drying follows the traditional method: temperatures below 36°C, even ventilation, humidity under control, but above all the mastery of the pasta artisans who shape true works of art that cannot be reproduced at an industrial level. The final result is a handmade pasta with excellent texture, capable of holding flavors and aromas of delicate condiments, giving the dish great harmony. Mentioned in the Top Italian Food guide by Gambero Rosso 2023.
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The Durum Wheat Macaroni from Pastificio Martelli are produced using slow processes and low temperatures. An approach abandoned by industrial productions due to long waits and lower yields, but necessary to enhance the flavor of the wheat, the absorption of the sauce, and increase digestibility. To create this pasta, the Pisan pasta factory of the Martelli family used a selection of the finest Italian durum wheats, milled by Molino Borgioli in Calenzano, in the province of Florence. The drying follows the traditional method: temperatures below 36°C, even ventilation, humidity under control, but above all the mastery of the pasta artisans who shape true works of art that cannot be reproduced at an industrial level. The final result is a handmade pasta with excellent texture, capable of holding flavors and aromas of delicate condiments, giving the dish great harmony. Mentioned in the Top Italian Food guide by Gambero Rosso 2023.
