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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. The hard durum semola flour used to make Spaghettini 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:
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