Excellence Origins
From Field to Table, a Journey of Quality
Rigorous Selection
and Artisanal Production
From Grain to Plate:
An Uncompromising Process
Low Furosine Levels:
Maximum Nutritional Quality
Nutrition, Digestibility,
and Superior Taste Guaranteed
International Food Safety
Certifications
Global Standards
for Safe and High-Quality Pasta
Uncompromising Choices
for Superior Quality
The quality of our pasta begins with the selection of raw materials.
Pasta Marella uses only the finest, 100% Italian grains, carefully chosen to honor traditions and ensure a superior product. The drying process takes place in static chambers at low temperatures for 48 to 72 hours, without pasteurization.
This approach preserves the nutritional and organoleptic properties of the grain, giving our pasta a unique flavor and exceptional digestibility.
Furosine and Product Quality
Low Furosine Levels
A distinctive feature of our production is the low Furosine level, kept below 140mg per 100g of protein. This value is a key indicator of quality in the pasta-making process.
Impact of Furosine on the Product
Furosine is a molecule formed during pasta production that, when present in high quantities, can negatively impact the nutritional properties, aroma, and color of the product. A high concentration may indicate a degradation of the pasta's organoleptic characteristics.
Quality and Safety Guaranteed
Through our rigorous control processes and by maintaining low Furosine levels, we preserve all the organoleptic and nutritional properties of our pasta. This ensures enhanced digestibility and a high level of safety for the health of our consumers.
Our Certifications
Thanks to our international certifications, we ensure the quality of our pasta through rigorous controls and complete traceability of raw materials. We also guarantee compliance with high standards and specific procedures to meet the diverse dietary needs of our consumers, delivering a safe and premium-quality product.
