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The Durum Wheat Maccheroni from Pastificio Martelli are produced using slow processes and low temperatures. This approach has been abandoned by industrial production because of the long waiting times and lower yield, but it is necessary to bring out the flavor of the wheat, improve sauce absorption and increase digestibility. To create this pasta, the Pisan pasta maker belonging to the Martelli family used a selection of the finest Italian durum wheats, milled by Molino Borgioli in Calenzano, in the province of Florence. Drying follows the traditional method: temperatures below 36 °C, even ventilation, controlled humidity, and above all the expertise of the pasta artisans, who shape true works of art that cannot be reproduced on an industrial scale. The final result is an artisan pasta with excellent texture, capable of holding the flavors and aromas of delicate sauces, giving the dish great harmony. Mentioned in the 2023 Top Italian Food guide by Gambero Rosso.
Price including VAT
The Durum Wheat Maccheroni from Pastificio Martelli are produced using slow processes and low temperatures. This approach has been abandoned by industrial production because of the long waiting times and lower yield, but it is necessary to bring out the flavor of the wheat, improve sauce absorption and increase digestibility. To create this pasta, the Pisan pasta maker belonging to the Martelli family used a selection of the finest Italian durum wheats, milled by Molino Borgioli in Calenzano, in the province of Florence. Drying follows the traditional method: temperatures below 36 °C, even ventilation, controlled humidity, and above all the expertise of the pasta artisans, who shape true works of art that cannot be reproduced on an industrial scale. The final result is an artisan pasta with excellent texture, capable of holding the flavors and aromas of delicate sauces, giving the dish great harmony. Mentioned in the 2023 Top Italian Food guide by Gambero Rosso.
