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Contrary to popular belief, “maccheroni” is not just another word for pasta. Maccheroni is another name for Rigatoni and they always have a small, tubular shape. The Martelli family’s Maccheroni are lined with ridges (righe in Italian, that's where the name Rigatoni comes from), which makes this shape perfect for rich sauces that will cling to the surface of the pasta. They’re also great in baked pasta dishes, everything from Pasta al Forno to gourmet mac & cheese or Cacio e Pepe. The hard durum semola flour used to make Maccheroni 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.

Use it for:
Cacio e Pepe
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