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Made in an artisanal way, these pastas are rich in protein, elastic and hold their shape well during cooking. They are bronze-drawn to obtain a porous dough that facilitates the "grip" with the sauce while the very slow drying process (about 30 hours) keeps the value of proteins, gluten and vitamins as high as possible.
Bartolini egg pasta is handmade with durum wheat semolina and fresh eggs.
Bronze wire-drawing makes the dough porous, so that it melts and holds the sauce better.
Very slow drying (about 30 hours) maintains the highest possible nutritional values.
Our organic wholemeal semolina pasta is made from 100% certified Italian organic durum wheat wholemeal semolina and spring water as an ingredient in the dough.
The production of the pasta fully follows traditional methods, with cold kneading and bronze drawing, in order to obtain a pleasantly rougher and more porous pasta, ideal for absorbing sauces and enhancing the flavour.
In order to obtain an organic wholemeal pasta with a unique taste, without altering its precious nutritional values, long drying times are essential. The freshly made pasta is left to rest for over 24-30 hours on wooden frames, with the temperature and humidity constantly monitored.
Bartolini wholemeal spelt pasta stands out for its aromatic taste and excellent nutritional properties. Spelt is a cereal rich in vitamin B, protein and fibre.
The pasta is bronze drawn to obtain a porous dough that facilitates the "grip" with the sauce while the very slow drying (about 30 hours) keeps the value of proteins, gluten and vitamins as high as possible.