Maccheroni di Toscana Martelli

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Contrary to popular belief, “maccheroni” is not just another word for pasta - maccheroni always have a small tube shape. The Martelli family’s maccheroni are lined with ridges, which makes this shape perfect for chunkier 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. The hard durum semola flour used to make Maccheroni 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:
Cacio e Pepe
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