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.