At Linverd, we continue to add fresh, organic, and artisanal products. Today, we introduce you to Pasta Martinelli and the difference between artisanal and industrial pasta.
Pasta Martinelli
Pasta Martinelli is a young and dynamic company that believes that healthy eating is the foundation for good health. The company not only consumes local, organic, and sustainable products, but also produces its pasta with this philosophy.
Local Raw Materials
Pasta Martinelli uses local ingredients such as:
- White and whole wheat durum wheat semolina from Aragon
- Whole wheat spelt flour from Navarre
- Whole wheat rye flour from Navarre
- Whole wheat Khorasan wheat flour from Navarre
- Spirulina algae from Galicia
- Espeletta pepper
The pasta is made using traditional methods using a bronze die to shape and slow drying at 40°C. Furthermore, all production is based on renewable energy and is completely natural.
The Differences
Traditional pasta uses bronze wire drawings to shape it, due to its roughness and opacity. However, industrial pasta uses Teflon wire drawings, which is why its pasta is smooth.
The drying process for artisanal pasta is carried out slowly at 40°C without modifying the traditional ingredients. Industrial pasta is made through a rapid process at high temperatures, which causes the exterior to brown, deteriorating its organoleptic qualities and nutritional value.
At Linverd, you'll find them in BULK. We'll be waiting for you with your containers. This way, we recycle and don't use "Plastic Free" plastic bags. Thank you for your sustainability.