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With their corkscrew spiral, fusilli have an unmistakable mouthfeel and tons of surface area to catch your favorite sauces. Try them with with chunkier sauces where pieces of meat, legumes, or vegetables will nestle into the fusilli folds. This is the first new shape in the Martelli line of Tuscan pasta, which 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 just a dried 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 dough using cold water. The dough is cut with traditional bronze dies and air-dried for 40-52 hours (compared to conventional pasta that is oven-dried in under an hour). These processes give the pasta a rough surface and special porousness, perfect for catching pasta sauce. The slow drying also allows the pasta to be digested much more easily, and keeps you fuller longer.

Use it for:
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