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Martelli Pasta

Founded in 1926 in Lari,Tuscany Martelli Pasta is made by slowly kneading the best Canadian durum-wheats with cold water. The bronze-drawing gives the pasta a rough texture, ideal for holding Sauce. It is then dried at a " low traditional temperature” (33-36°C) for about 50 hours (depending on the weather). The result is a tasty and porous pasta which allows the sauces to be absorbed well. Only the members of the family work in the pasta factory. Artisan pasta at its very best.

Martelli Pasta

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