Martelli Spaghettini is a long, very thin, pasta which is best served with light delicate sauces made with seafood, vegetables and herb pestos. Try it with the classic aglio, oglio and pepperoncino (garlic, oil and chilli), or with a simple tomato and basil sauce with lots of grated pecorino cheese.
Since 1962, The Martelli family still manage the entire pasta production using 100% Italian, first grade durum wheat to produce only five classic shapes. The wheat flour is manually worked into dough using cold water, which is then extruded and cut with bronze dies, and air dried for 50 hours in wooden drying closets at a temperature between 33 - 36 degrees Celsius (compared to industrial pasta that is oven dried for 30 minutes).
This process gives the pasta a rough surface and special porousness, perfect for catching pasta sauce to fully flavour the pasta.
The Martelli family privilege quality over quantity. Their production is limited and they produce approximately the same amount of pasta in one year as most industrial pasta producers make in one week.
Made in Tuscany, Italy.