Pasta | Martelli Get latest price

Semola is coarse flour made with durum wheat and is the fundamental ingredient in pasta. Durum, meaning hard, is the strongest wheat. The Martelli family sources the world's best quality durum wheat semola with high protein and gluten content. This means that a unique blend of wheat is used to make each batch of pasta. 

Only the strongest semola creates pasta products which retain their shapes and display exceptional flavours. Semola is mixed with water to create dough. The dough is extruded (pushed) through solid bronze dies and is then cut into shapes. Bronze extrusion creates a porous and lacklustre surface, which allows the sauce to fully flavour the pasta. 

Unlike other brands, Martelli pasta can be cooked to taste because it is not hardened by the high temperatures used in industrial production. It is dried in wooden drying closets at a temperature between 33 and 36 degrees Celsius, for approximately 50 hours, depending on the shape. The ultimate product has a buff yellow colour.

The Martelli family privilege quality over quantity. Their production is limited and they produce approximately the same amount of pasta in one year as most industrial pasta producers make in one week.

To contact Enoteca Sileno about Pasta | Martelli use Get a quote.

Semola is coarse flour made with durum wheat and is the fundamental ingredient in pasta. Durum, meaning hard, is the strongest wheat. The Martelli family sources the world's best quality durum wheat semola with high protein and gluten content. This means that a unique blend of wheat is used to make each batch of pasta. 

Only the strongest semola creates pasta products which retain their shapes and display exceptional flavours. Semola is mixed with water to create dough. The dough is extruded (pushed) through solid bronze dies and is then cut into shapes. Bronze extrusion creates a porous and lacklustre surface, which allows the sauce to fully flavour the pasta. 

Unlike other brands, Martelli pasta can be cooked to taste because it is not hardened by the high temperatures used in industrial production. It is dried in wooden drying closets at a temperature between 33 and 36 degrees Celsius, for approximately 50 hours, depending on the shape. The ultimate product has a buff yellow colour.

The Martelli family privilege quality over quantity. Their production is limited and they produce approximately the same amount of pasta in one year as most industrial pasta producers make in one week.

Read less...

To contact Enoteca Sileno about Pasta | Martelli use Get a quote.