Marella Piccolo Pastaficio ; Puglia in Southern Italy is the region where orecchiette was invented and was once only made in peoples homes by hand. It is made by rolling a fine piece of dough over the thumb. Marella Pasta is located in the heart of Puglia. pasta made under the Pastificio Marella name is automated but by no means industrial. Many of the processes are still completed by hand.
The durum wheat flour is chosen carefully and added to spring water. The dough for this type of Artisan small scale pasta is also pushed through bronze dies (or shapers), leaving the surface rough and able to catch sauce.
It is dried slowly at low temperatures ensuring the full flavour of the dough. It is left to dry for 2-3 days at temperatures up to 33 degrees. Industrial pastas are quick dried over several hours at very high temperatures. This means it is pretty much baked, killing nutrients and flavour. This type of pasta never regains its flavour or texture.
Slow drying also means that the surface of the pasta dries with large open pores. When it is cooked it swells to several times the original size. The pasta will taste and smell fresher because the structure of the pasta itself hasn’t been unnaturally changed by snap drying.
|This product was added to our catalog on Sunday 24 August, 2014.