The pasta factory Masciarelli

28/02/2017 - The pasta factory Masciarelli makes the pasta still as our grandparents did. The result is an artisanal pasta endowed with an authentic and pure taste, which contains the old flavors and scents of the country from which it originates.

Articolo tratto da: OIP Editorial Department

In Abruzzo there is still a noodle factory, working under the old methods to obtain a craft and tasty product.

The pasta factory Masciarelli makes the pasta still as did our grandparents. The result is an artisanal pasta of authentic and pure taste, which contains the old flavors and scents of the country from which it originates.

The preparation method has remained unchanged over the years and the same can be said about the quality. The result is an extraordinary flavor with an incomparable aroma.

The systematic control of the entire production line ensures that every detail is scrupulously observed. The raw materials are carefully chosen. Only the best flour with a high gluten and protein content and the best water on the Majella National Park are used. These are the only ingredients of the noodle dough (no additives or preservatives).

Since the aim is the highest quality, the quantity produced is limited. The dough is pressed through round bronze nozzles that do not pull or stress the pasta. The noodles are dried 36-48 hours at low temperatures, so it does not burn. Thus, the original flavor of the flour is conserved.

Bucatini Masciarelli