The smooth durum wheat penne from Pastificio Martelli are produced using slow processes and low temperatures. An approach abandoned by industrial production due to the long waits and lower yield, but which is necessary to enhance the flavor of the wheat, the absorption of the sauce, and increase digestibility. To create this pasta, the Pisa-based pasta factory of the Martelli family used a selection of the best Italian durum wheats, ground by Molino Borgioli of Calenzano, in the province of Florence. The drying process follows the traditional method: temperatures below 36° C, even ventilation, humidity under control, but above all the skill of the pasta artisans who shape true works of art that cannot be reproduced industrially. The final result is an artisanal pasta with excellent texture, able to hold the flavors and aromas of delicate seasonings, giving the dish great harmony. Mentioned in the Top Italian Food guide by Gambero Rosso 2023
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The smooth durum wheat penne from Pastificio Martelli are produced using slow processes and low temperatures. An approach abandoned by industrial production due to the long waits and lower yield, but which is necessary to enhance the flavor of the wheat, the absorption of the sauce, and increase digestibility. To create this pasta, the Pisa-based pasta factory of the Martelli family used a selection of the best Italian durum wheats, ground by Molino Borgioli of Calenzano, in the province of Florence. The drying process follows the traditional method: temperatures below 36° C, even ventilation, humidity under control, but above all the skill of the pasta artisans who shape true works of art that cannot be reproduced industrially. The final result is an artisanal pasta with excellent texture, able to hold the flavors and aromas of delicate seasonings, giving the dish great harmony. Mentioned in the Top Italian Food guide by Gambero Rosso 2023
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