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Even when you can have your pick of any pasta shape on the planet, sometimes you just crave Spaghetti, the ultimate Italian comfort food. Keep a packet of Martelli Spaghetti on hand: you are minutes away from an exquisite Carbonara with guanciale and pecorino, an umami-packed dish of pasta with Colatura, or a simple tomato sauce with fresh basil and shaved Parmigiano. The hard durum semola flour used to make Spaghetti 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 is a traditional recipe from Palermo, Sicilia, where you can find it under its original…
The Martelli Family makes one shape of pasta per day. On the day that Pasta Grannies went to visit…