Pastificio Martelli's artisanal pasta is made by slowly kneading the finest Italian durum wheat semolina with cold water, using bronze dies to roughen the texture, and then drying it at the traditional low temperature (33-36°C) for approximately 50 hours (depending on weather conditions). The result is a flavorful, well-porous pasta that absorbs sauces well. Only members of the Martelli family work in the pasta factory, combining long-standing expertise with a passion for continuing to produce pasta in keeping with Italian artisanal tradition.
