Spaghettini Martelli

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$ 10.75
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Quick Italian linguistics lesson: spaghetti gets its name from the Italian word “spago,” meaning string. Spaghetti simply means little strings and spaghettini are therefore….very little strings! Spaghettini are thinner than spaghetti, cook faster and have a lighter - and yes, stringier - mouthfeel. This makes them best matched with light sauces, such as a simple dressing of sauteed garlic and olive oil. Use them wherever your recipe calls for angel hair, vermicelli or capellini.  

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 durum wheat, 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.

Since 1926, the Martelli family has produced their artisanal pasta in the medieval hill town of Lari, near Pisa, in Toscana. Incredibly, to this day, the pasta is made only by members of the Martelli family, who manage the entire production process themselves. Production is small, but demand is high, which makes Gustiamo very proud to be your exclusive source of Martelli pasta in the US. According to family patriarch Dino Martelli, their secret to success is that they still use the simple traditional techniques that have been passed down from generation to generation. Dino swears you’ll taste the difference!

Read about it:
Martelli, Famiglia di Pastai. Much More than Pasta!
The packaging of Pasta Martelli is particularly visible. It puts you in a good mood just to look at…