Marella

Gioia del Colle, in Puglia's province of Bari, is where Marella makes its pasta and dries it slowly at low temperature. The range is known for oversized special shapes, many flavored or colored.

About Marella

Based in
Gioia del Colle, Puglia, Italy
Founded
late 1980s
Known for
slowly dried pasta in oversized special shapes

Pastificio Marella has made pasta in Gioia del Colle, in Puglia's province of Bari, since the late 1980s. Its range runs to dozens of long and short shapes, some bronze-drawn and some rolled, and the pasta is dried slowly in static frames at low temperature.

Marella built its name on oversized special shapes, many flavored or colored with natural ingredients, among them striped and plaid pastas and shapes modeled on olive leaves. It favors organic durum wheat grown locally or elsewhere in Puglia and milled by small local mills.

Marella questions

Where does Marella get its wheat?

Marella prefers organic durum wheat grown locally or elsewhere in Puglia, the region of southern Italy where it is based, and processed by small local mills. Durum is a hard wheat, and standard Italian dried pasta is made from its milled grain, called semolina, mixed with water. Organic means the wheat is grown under rules that limit artificial fertilizers and pesticides.

How is Marella pasta made?

Most dried pasta is shaped by forcing dough through a metal plate with shaped holes, called a die, though some is rolled out instead. Marella uses bronze dies for its extruded shapes, which leave the pasta with a rough surface, and it dries its pasta slowly in static frames at low temperature. Drying is considered the most delicate stage of making dried pasta.

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