Artisan pasta made according to the ancient rules and with the resulting characteristics.
For the production and drying procedures, set between 37 ° and 38 °, the paste acquires a very porous structure and has a dry residue and an above average lightness.
This results in an exceptional quality pasta with a high yield in cooking: 100 g of raw pasta yields 200 g of cooked pasta. Furthermore, the porous structure allows greater absorption of the condiments.

Out of stock


Durum wheat pasta. Origin of the grain: Puglia and Basilicata. Grain grinding: Italia.

Contain Gluten.
The pasta is produced in a factory that uses, occasionally and in a limited way, derivatives of eggs, fish and molluscs.

Advice from the chef:
1. Cook in plenty of water, at least 1 liter per 100 g of dry product.
2. Treat very delicately, stirring with a preferably perforated ladle during cooking.
3. In the initial stages of cooking, add a few drops of lemon or vinegar to reduce the loss of starch during cooking.
4. It is advisable to add salt not before halfway through cooking so as not to harden the water.
5. The cooking times shown are purely indicative. The pasta should be tasted and then removed from the cooking water when your taste says “perfect” .
6. The best results are obtained by “skipping” the pasta in the sauce. You should then finish cooking in the sauce, to obtain a thickening with the starch that this pasta releases in abundance.

Nutritional values – U.E. ( x 100 g ):

Energy 368 kcal
Energy 1561 kj
Proteins 12 g
Carbohydrates 75 g
Sugar 1,4 g
Fat 2,1 g
Saturated fatty acids 0,3 g
Salt 10 g
Dietary fiber 2,1 g

Net weight: 400 g – Gross weight: circa 500 g

Manufacturer: Pastificio Marella Srl – Strada Prov. per Putignano km 0,3, 70023 Gioia del Colle (BA) – Italia