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Penne - probably the most popular short tube-shaped pasta - get their name from the Italian word for pens because they are cut in the shape of quill pen tips. Their angled opening and hollow tube give them lots of surface area for sauce to cling to, making them perfect for various recipes. From Quattro Formaggi to Arrabbiata sauce, Penne are a staple in the Italian pantries for a good reason: they are incredibly versatile. The hard durum semola flour used to make Penne 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:
This recipe is adapted from the Bittman Project, our dear friends sharing all their knowledge about…
The day our Danielle visited Pasta Martelli in Lari, Tuscany was penne day! Danielle was there…