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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, and you’re never more than a few 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 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:
Spaghetti and Clams alla DiScalfani
(copied and pasted from Karen. Grazie!)   Ingredients: 3 dozen top neck or 2 dozen…
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…