PASTIFICIO MASCIARELLI

The Masciarelli tradition begins with the selection of the best raw materials of its territory, such as durum wheat, spelt produced and harvested in the WWF Oasis and the pure waters of the Majella National Park.

Pasta Masciarelli isn't artisanal just by name, only one format is worked at a time because there is one single press. They use circular dies because, unlike the linear ones, these don't stress the pasta, and they use low temperatures of 40 degrees Celsius for about 48 hours following the time required for each format.  This is a fundamental detail: the extremely gentle drying process allows the water to slowly be removed, so the pasta doesn't burn and is left with the flavor of semola.

 

 

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  1. 1
    Pastificio Masciarelli Durum Wheat Caserecci 500 g. (17.6 oz)
    Pastificio Masciarelli Durum Wheat Caserecci 500 g. (17.6 oz)
    Price:
    €3.19
    Stock: 0
    Durum Wheat Semolina Pasta Produced with Bronze Dies and Dries at a Low Temperature
  2. 2
    Pastificio Masciarelli Durum Wheat Gnocchetti 500 g. (17.6 oz)
    Pastificio Masciarelli Durum Wheat Gnocchetti 500 g. (17.6 oz)
    Price:
    €3.19
    Stock: 0
    Durum Wheat Semolina Pasta Produced with Bronze Dies and Dries at a Low Temperature
  3. 3
    Pastificio Masciarelli Durum Wheat Mezzi Rigatoni 500 g. (17.6 oz)
    Pastificio Masciarelli Durum Wheat Mezzi Rigatoni 500 g. (17.6 oz)
    Price:
    €3.19
    Stock: 0
    Durum Wheat Semolina Pasta Produced with Bronze Dies and Dries at a Low Temperature