Short, smooth, quill-shaped pasta. Although these penne are not ribbed, the artisan production methods ensure the rough and porous surface will still adhere well to sauces. Penne can be served with any sauce or pesto.
Martelli sources the world’s best quality semolina with high protein content. Semolina is coarse flour made with durum wheat that produces pasta with exceptional flavour and texture. The semola is mixed with water to create dough which is then extruded (pushed) through solid bronze dies and cut into one of five shapes. Bronze extrusion creates a porous and lacklustre surface, which allows the sauce to fully flavour the pasta.
Martelli pasta is dried in wooden drying closets at a temperature between 33 and 36 degrees Celsius, for approximately 50 hours. The ultimate product has a buff yellow colour.
This production method is very different to industrially produced pasta which are extruded through Teflon dies and dried at very high temperatures essentially baking the pasta dry and resulting in the deep yellow, smooth appearance of mass produced brands.
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