PastaMarellais entirely family run, a few kilometers away from Bari, Italy. They produce traditional Apulianhand-made and bronze die extruded pastas using only local durum wheat semolina and other ingredients, and dried at low temperatures. The resulting product has a wonderful aroma and texture superior to other small produced pastas.
Nastriare similar in width and length to traditionalpappardelle. Tri-colored; dough infused with vegetable puree and spices.