Dried at a low temperature for three to four days. Marella Pasta yields a uniquely flavoured pasta that expands when cooked. The pasta is also organic and artisanally made
Organic pasta by Marella & Pozzo del Re, their colourful pasta counterpart, is located in the heart of Puglia (the old Magna Grecia) in the province of Bari in the "heel" of Italy.
The family-oriented artisanal factory uses dough made of a blend of organic, ancient and heirloom hard wheats (durum) that are IGP certified in the town that is famous for its grain and flour, Altamura. A careful selection of these grains ensure a high-quality product that is rich with proteins and flavours.
While industrial pasta factories use a more resistant Teflon-coated steel die, pastas produced at the Marella Factory, or "Pastificio Marella", are extruded through a bronze die, giving the pasta a rough texture to better hold sauce. The pasta is dried at a low temperature for three to four days, yielding a uniquely flavoured pasta that expands when cooked.