Mulino Marino is a family run stone mill in the hills of Piedmont in Northern Italy. For many years they've been our source for polenta. They produce organic flours from many grains and recently they started working with a pasta maker in the famed pasta village of Gragnano to fashion noodles from organic, stone ground, whole germ heirloom Italian wheat. The results are quite spectacular.
They’re following all the steps I look for when I search for pasta: durum wheat extruded through bronze dies, slow drying at low temperatures. But where I’ve found most whole grain pastas to be a bit bullying on the pasta plate, taking over and dominating the flavor, Mulino Marino pasta plays its part harmoniously. It slides right in and fits into the dish like a proper partner.
With the flavor of well made bread and the hallmark chew of top notch extruded pasta, I give it top marks: highly recommended. We have two shapes: classic spaghetti, and fun tortiglioni (twists, like fusilli).