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Pasta Santoni: scopri i prodotti
Pasta Santoni: scopri i prodotti

Pasta Santoni is the pasta factory of Maria Santoni for three generations, its origins dating back to the early part of the last century in the heart of the Marche in Monte San Pietrangeli.
The strong point of Pasta Santoni lies in the unique raw materials exclusively at km0, relying on controlled and guaranteed local productions. Furthermore, Pasta Santoni has great respect for the animal world and is against all intensive farming. Maria Santoni produces artisanal egg pasta from an agricultural supply chain in a place and with a method that are completely unspoiled. Pasta Santoni is the extraordinary synthesis of sustainable agricultural practice, expertise, and experience in pasta making.


Pasta Santoni: Perfect mix of research, tradition, culture, and innovation

The public is divided into two families: those who consume it with great confidence and pleasure, and those who still know little about it. The mission of the company is to spread the culture of this natural product and the significant differences compared to standardized industrial products.
Over the years, the company has always remained focused and true to the combination of research/tradition/innovation, increasing in value and dimension, maturing the awareness among its makers to realize a Unique and Exclusive Pasta, thanks to constant control over 100% Marche raw materials.
From this philosophy, the agricultural supply chain was born, that is, a collaboration, a friendship, an indissoluble bond with two agricultural companies in the Marche region that work closely with the Santoni pasta factory to ensure the customer the highest expression of egg pasta in terms of color, flavor, and aroma.
The Pasta Santoni customer must be aware of the world behind the pasta package they purchase, the themes that the company promotes, the wheat grown according to the principles of good agricultural practice, the diet of the hens fed with noble non-GMO grains, and the Santoni method of transforming raw materials to generate pasta that is satisfying to taste and unique in organoleptic qualities. The Pasta Santoni customer should always know that they are not just “eating” simple pasta, but savoring a “cutting-edge” product in terms of quality and digestibility.
The company's goal is to create “fine conscious connoisseurs” not just simple “lacking consumers”.


Pasta Santoni: Uniqueness, Value, Quality

Pasta Santoni is the extraordinary synthesis of sustainable agricultural practice, experience, and competence in pasta making.
The durum wheat used in Pasta Santoni is 100% Marche, cultivated, grown, and finally harvested by a group of small local farms, all from Monte San Pietrangeli, which collaborate with the pasta factory, coordinated by an expert agronomist. The choice of wheat varieties Levante-Maestà-Nazareno and cultivation techniques always take into account and respect the principles of Good Agricultural Practice. The semolina obtained is unique for its organoleptic qualities, rich in proteins, and has a significant amount of fiber and minerals that give the pasta the color and flavor of the old-fashioned kind.
The eggs transformed into Pasta Santoni are produced at the “Bracalente” farm in Fermo, which raises hens while carefully and sensitively adhering to hygiene and animal welfare. The feed composition is natural (non-GMO) and consists of corn, sorghum, wheat, and soy, chosen according to the principles of Pasta Santoni, based on the qualitative properties we want to convey to the product. The length and rustic color of Pasta Santoni are a result of its particular artisanal processing. The tasting characteristics are: texture, elasticity, meatiness, aroma, and flavor of freshly harvested wheat.

Pasta Santoni is based on three fundamental principles for its mission.
Uniqueness: the color, aroma, and flavor of the products are parameters that will never be similar or identical to any other pasta on the market, thanks to the Unique and Exclusive raw materials.
Values: by creating a sourcing process and subsequent transformation of the product at km zero, we enhance the Marche territory, contributing to the essential support of local agricultural activities.
Quality: raw material supply occurs daily, allowing the transformation of always fresh semolina and eggs. A truly organized production process that would never be developed in the conventional market.


Pasta Santoni: Santoni Method

In the production of Pasta Santoni, every step has its manual component. Even the machines are custom-made to enhance the organoleptic qualities of the selected raw materials. The particular kneading and extruding process gives Pasta Santoni a perfect roughness that allows it to hold well with sauces. The pasta is “extruded” manually as it was done in the past. Its length is the same as that of typical traditional pasta, that is, very long. The subsequent passage through static low-temperature drying chambers allows the gluten network to remain intact, preserving the starch and making Pasta Santoni very digestible. The very low drying temperature finally makes the internal surface of the pasta very porous, facilitating the uniform cooking of each individual strand.

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