The maccheroni are produced by Martelli in Tuscany with the highest level of craftsmanship. The maccheroni get their special quality and texture from the slow mixing of the dough. This consists only of the best durum wheat semolina and water.
It is then pressed through bronze ...The maccheroni are produced by Martelli in Tuscany with the highest level of craftsmanship. The maccheroni get their special quality and texture from the slow mixing of the dough. This consists only of the best durum wheat semolina and water.
It is then pressed through bronze moulds, which gives the maccheroni its typical rough surface. The pasta is then dried slowly, at a maximum of 33 to 35 degrees for at least 50 hours. Depending on the weather and humidity, the process takes longer or less time.
The advantage of the porous pasta surface is that the spaghetti combines particularly well with the sauce.