Spaghetti all’Assassina
Spaghetti all’assassina is having a moment. Everyone loves crispy bits, and we love any excuse to purposely create them in the name of gastronomy. In …
The Secrets of Pasta Martelli
At Pastificio Martelli, Tuesdays and Fridays are for Spaghetti. Specifically, Tuesday is for Spaghetti and Friday for Spaghettini. Yes, the Martelli family only produces 5 …
Slow dried pasta is healthier than industrial pasta
Google “healthy food” and you likely won’t find pasta on the list. But not all pasta is created equal. The nutritional value from one pasta …
From Bittman: Penne all’Arrabbiata
This recipe is adapted from the Bittman Project, our dear friends sharing all their knowledge about good Italian food and everything you need to know …
Pasta al Pomodoro Recipe
Pasta al Pomodoro is probably the most iconic Italian comfort food. It makes for a quick meal full of goodness for every day in every …
Fusilli al Pesto
When you have outstanding Fusilli Martelli and fresh Pesto genovese in your kitchen, a fancy meal is going to come together in about 15 minutes. …
Sicilian Pasta With Anchovies and Toasted Breadcrumbs
This is a traditional recipe from Palermo, Sicilia, where you can find it under its original name: Pasta c’Anciuova e Muddica Atturrata. When we shared the …
The Gustiamo Pasta Guide
What do all three Gustiamo pasta producers have in common? 1. Grano means wheat. All of the Gustiamo pasta producers use Italian grown hard durum wheat, which …
Pasta Grannies goes to Pasta Martelli
The Martelli Family makes one shape of pasta per day. On the day that Pasta Grannies went to visit the pastificio, it was spaghetti day and …
Ari Weinzweig of Zingerman’s on Martelli Maccheroni
It’s no secret the Gustiamo loves Zingerman’s. We read their books, we hang out with their team, and generally speaking drink their cool aide. We …
Martelli Pasta in Saveur
Have you checked the beautiful Saveur Pasta Issue yet? The Saveur test kitchen had a blind taste pasta test, and Martelli “was a clear standout.” …
Martelli in Vine Pair
“It’s time to stop eating commercial pasta,” says Courtney Schiessl. We agree! Schiessl talks about the Martelli family and their factory in her article on Vinepair. She also …
Why don’t Penne Martelli have ridges?
The day our Danielle visited Pasta Martelli in Lari, Tuscany was penne day! Danielle was there while the Martelli family dried freshly made penne and packaged them …
In Eater: Pasta With a Pedigree
Check out Gustiamo on Eater! Everyone seems to be talking about Italian pasta made with Italian wheat. The fantastica Melissa McCart joins the wheat conversation on …
Ryan Hardy Using Pasta Martelli in the NYTimes
What stood out to Pete Wells of the NYTimes while he was reviewing the restaurant Pasquale Jones in NYC? Ryan Hardy’s spectacular cooking, yes. What …
We Put the Mac in Mac’ and Cheese
Zingerman’s Mac + Cheese is all Maccheroni Martelli! We just got back from Ann Arbor, Michigan. In this pic, above, we’re checking off a major …
Cacio e Pepe
We make this dish in the most simple and traditional way possible. Read: we are not putting egg or cream in our cacio e pepe. We …
Italy’s Economic Rebound. Grazie, Pasta Martelli.
“Italy’s economy has finally emerged from a bruising triple-dip recession,” at least according to this Financial Times article. Things are starting to turn around. Italy …
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