Pastificio Masciarelli

Region: Abruzzo

Company name: Pastificio Masciarelli Srl

Locality: Pratola Peligna (Aquila)

Historical context and birth of the company

We Masciarelli, as attested by a certificate from the Chamber of Commerce, were already “pastieri” in San Martino sulla Marrucina in 1867, before moving to Pratola Peligna in 1913.
After 38 years of production in the old pasta factory located in the center of the town, we moved to the new and more welcoming laboratory where the premises and machinery are up to standard, but where you can always breathe an air full of goodness and our history, ancient traditions.
We produce pasta with the same techniques as our ancestors: we have kept intact the tradition with which we control our product from the earliest stages of processing to sale.

“My family and I dedicate ourselves every day to our work, always with the same techniques, the same manual skills, the same passion and with renewed creativity. For all of us this is not a job, it is an art. And as artists, through our work, pasta, we want to eternally pass on those ancient odors and particular flavors that have always characterized our homeland.”

Orazio Masciarelli

We choose special semolina, high in gluten and protein, we create the dough with the best waters of the Majella National Park.
Aiming exclusively at the quality of the product, we produce limited quantities with circular bronze dies and we adopt a long drying of 36-48 hours, using very low temperatures ranging from 40° to 45°.
All this to guarantee the invariability of the organoleptic qualities of the semolina, and to let you savor the true taste of an artisan pasta characterized by its typical roughness. Love for this old profession is the legacy that our grandparents left us, reminding us every day that ours is not a job but a small art.
And as artists, through our work, pasta, we want to eternally pass on to you those ancient smells and particular flavors that make our land unique. Only one pasta shape is produced at a time, using only circular bronze dies at very low temperatures, to protect the quality of the raw materials.
The extremely gentle drying allows the water to evaporate slowly without burning the pasta, in order to preserve the authentic flavor of the semolina. Respect for the fundamental details of traditional processing, a lot of attention, but also small imperfections – which testify to the original touch of the master craftsmen – make Masciarelli pasta a unique product, recognized for quality and goodness.

• First classified for the best quality / price ratio selected by Gambero Rosso
  
• Ancient Chamber of Commerce L’Aquila 2013