Molino Marco Line

A few simple and carefully-selected ingredients, such as durum wheat semolina, eggs and soft wheat flour give our pasta its delicate aroma and unmistakeable vivid and intense colour. This is how our complete Molino Marco line was created: tradition and simplicity with the best price-quality ratio but also ‘made according to tradition’ and designed to meet the needs of the whole family.

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Ricotta and spinach tortelloni

Cooking

4/5 min.

Measure

33x33x16 mm

Weight

2 x 250 g

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The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

QUALITY
It fully preserves the qualities of the proteins

FRESHNESS
Keeps products fresh, also without pasteurization

DIGESTIBILITY
It guarantees the perfect integrity of the starches

COOKING
It allows uniform cooking on both the external and internal surfaces