PASTA MARTELLI, Lari

Martelli traditional italian pasta since 1926. Our craft pasta: “Spaghetti”, ”Penne Classiche”, ”Spaghettini” and ”Maccheroni di Toscana” is made by slowly kneading the best durum-wheats with cold water. The bronze-drawing gives the pasta a rough texture.
It is then dried at a “low traditional temperature” (33-36°C) for about 50 hours (depending on the weather).

The result is a tasty and porous pasta which allows the sauces to be absorbed well.