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