Pasta Santoni

Pasta Santoni has been Maria Santoni's pasta factory for three generations, it finds its origins at the beginning of the last century in the heart of the Marche region in Monte San Pietrangeli.
The strong point of Santoni Pasta lies precisely in the unique and exclusively km0 raw materials, relying on controlled and guaranteed local productions. In addition, Santoni Pasta has a lot of respect for the animal world and is against any intensive farming. Maria Santoni produces artisanal egg pasta from the agricultural supply chain in a completely uncontaminated place and with a method. Pasta Santoni is the extraordinary synthesis between sustainable agricultural practice, expertise and pasta making experience

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Santoni pasta: Perfect mix between 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 company's mission is to spread the culture of this natural product and the very significant differences compared to the standardized industrial one.
Over the years, the company has always remained focused and faithful to the combination of research/tradition/innovation, growing in value and size, maturing the awareness in its interpreters of creating 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 farms in the Marche region that collaborate closely with the Santoni pasta factory, in order to be able to guarantee the final customer the maximum expression of egg pasta in terms of color, flavor and scent.
The customer of Pasta Santoni must be aware of the world behind the package of pasta they buy, of the issues that the company carries out, the wheat cultivated according to the principles of good agricultural practice, the chicken diet that takes place with non-GMO noble cereals, the Santoni method in transforming raw materials, in order to generate pasta that is satisfying to the taste and unique in terms of its organoleptic qualities. The customer of Pasta Santoni must always know that they are not 'eating' a simple pasta, but are tasting a product that is' avant-garde 'in terms of quality and digestibility.
The company's goal is to create 'conscious admirers' not just 'flawed consumers'.

Santoni Pasta: Uniqueness, Value, Quality

Pasta Santoni is the extraordinary synthesis between sustainable agricultural practice, pasta experience and expertise.
The durum wheat transformed into Pasta Santoni is 100% Marchigiano, cultivated, grown and finally harvested by a group of small local farms, all from Monte San Pietrangeli, that collaborate with the pasta factory, coordinated by an expert agronomist. The choice of Levante-Maestà-Nazareno varieties and the cultivation techniques always take place with attention and respect for the principles of Good Agricultural Practice. The semolina obtained is unique for its organoleptic qualities, very rich in proteins, it has an important component of fiber and mineral salts that give that color and flavor of the pasta of the past.
The eggs transformed into Santoni Pasta are produced on the “Bracalente” farm in Fermo, which raises hens with attention and sensitivity to the hygiene and welfare of the animals. The composition of birdseed is natural (non-GMO), and is divided into corn, sorghum, wheat and soybeans, chosen according to the dictates of Pasta Santoni, based on the qualitative properties that we want to transmit to the product. The length and rustic color of Pasta Santoni are given by its particular craftsmanship. The taste characteristics are: texture, elasticity, fleshy, scent and flavor of freshly picked wheat.

Santoni Pasta is based on three fundamental principles for its mission.
Uniqueness: the color, scent and flavor of the products are parameters that will never be similar or the same as any other pasta on the market, thanks to the unique and exclusive raw materials.
Values: by creating a process of procurement and subsequent transformation of the product at zero km, we are able to enhance the Marche region, contributing to the fundamental livelihood of local agricultural activities.
Quality: the supply of raw materials takes place daily, this makes it possible to transform semolina and eggs that are always fresh. A real organized production process, which in the conventional market would never be able to develop

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Santoni Pasta: Santoni Method

In the production of Santoni pasta, each step has its own manual component. The machines have also been custom-made to enhance the organoleptic qualities of the selected raw material. The particular kneading and drawing process gives Pasta Santoni a perfect roughness that allows it to bond well with sauces. The pasta is' funneled 'manually as it used to be done. The length is the same as the typical traditional pasta, that is, very long. The subsequent passage in static drying cabins at very low temperature allows the reticulo-glutinic mesh to remain unchanged, keeping the starch intact and making Santoni Pasta very digestible. Finally, the very low drying temperature makes the inner surface of the pasta very porous, facilitating the uniform cooking of each

individual thread.