At the Pastificio Famiglia Martelli, the drying process follows the traditional method: temperatures below 36° C, homogeneous ventilation and controlled humidity. Yet, it is most of all the pasta maker’s eye and mastery that makes the difference, because we do have not modern drying chambers equipped with computers that programme the whole process. We can count only on age-old experience and passion, yet they are fundamental for understanding how much air to circulate, and at what temperature, for assessing the degree of humidity and for gauging the impact of the outdoor climate on what takes place within our walls.
The pasta rests in wooden containers that exchange heat and humidity with the outside at all times: when it rains, when the sun shines, or even when it snows, though this happens rarely. For this reason, the drying of the pasta must be followed and adapted from day to day. The ability to do this well is the result of passion and determination in the pursuit of quality.