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Tuscan macaroni made of Martelli durum wheat semolina
5,90€
Made in a real traditional pasta factory. A world made up of slow times, ancient machinery and artisans working, kneading, cutting and drying one of the best Italian pastas.
The semolina used is 100% Italian durum wheat from Tuscany and Emilia Romagna. It is mixed only with cold water, without any other additives, not even salt.
Martelli uses a bronze mold, which produces a paste with a rough, porous surface that helps sauces adhere better, offering a completely different mouthfeel.
The paste is dried for 50 hours at a low temperature of between 33 and 36º C.
Cooking time 9-10 minutes.
Product from Italy
Out of stock
Maccherone di Toscana is inspired by the local tradition that includes among the various formats a pasta suitable for the most important and robust sauces.
A “hard” format is what is needed to highlight the meat and the game ragout, typical of the region.
Weight | 0,250 kg |
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