The smooth penne of durum wheat from Pastificio Martelli are produced using slow processes and low temperatures. An approach abandoned by industrial production due to long waits and lower yields, but necessary to enhance the flavor of the wheat, improve sauce absorption, and increase digestibility. To create this pasta, the Pisa-based Martelli family pasta factory used a selection of the best Italian durum wheats, milled by Molino Borgioli in Calenzano, in the province of Florence. The drying follows the traditional method: temperatures below 36°C, uniform ventilation, controlled humidity, but above all the craftsmanship of the pasta artisans who create true works of art that cannot be replicated at an industrial level. The final result is an artisanal pasta with excellent consistency, able to retain the flavors and aromas of delicate condiments, providing the dish with great harmony. Mentioned in the Gambero Rosso 2023 Top Italian Food guide.
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The smooth penne of durum wheat from Pastificio Martelli are produced using slow processes and low temperatures. An approach abandoned by industrial production due to long waits and lower yields, but necessary to enhance the flavor of the wheat, improve sauce absorption, and increase digestibility. To create this pasta, the Pisa-based Martelli family pasta factory used a selection of the best Italian durum wheats, milled by Molino Borgioli in Calenzano, in the province of Florence. The drying follows the traditional method: temperatures below 36°C, uniform ventilation, controlled humidity, but above all the craftsmanship of the pasta artisans who create true works of art that cannot be replicated at an industrial level. The final result is an artisanal pasta with excellent consistency, able to retain the flavors and aromas of delicate condiments, providing the dish with great harmony. Mentioned in the Gambero Rosso 2023 Top Italian Food guide.
