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With their corkscrew spiral, Fusilli Martelli have an unmistakable mouthfeel and tons of surface area to catch your favorite sauces. Try them with chunky sauces where pieces of meat, legumes, or vegetables can nestle into the fusilli folds. This is the first newest shape in the Martelli line of Tuscan pasta. Their production remained unchanged for decades until the grandchildren of founder Guido Martelli decided to make their mark with these Fusilli, inspired by the Leaning Tower of Pisa. The hard durum semola flour used to make Fusilli Martelli is 100% Italian semola di grano duro.
Martelli pasta is much more than a vehicle for sauce. What makes Martelli pasta exceptional is the taste - the earthy flavor of quality wheat - and its satisfying density. It can be enjoyed with just a drizzle of olive oil, but be sure to cook it al dente!
Martelli pasta is made from top-quality semola manually worked into a dough using cold water. The dough is cut with traditional bronze dies, and the pasta is air-dried for 40-52 hours. These processes give the pasta a rough surface and special porousness, perfect for catching pasta sauce. Compared to industrial pasta - oven-dried in under an hour -the artisanal, slow drying process used by the Martelli family allows the pasta to be digested much more easily and keeps you full for longer.
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