Martelli Pasta, 500g
This variant is currently sold out
Founded in Lari, near Pisa, in 1926, Pastificio Martelli is believed to be the smallest family-owned pasta producer in Italy. Only Martelli family members work in the small factory and often welcome visitors to tour their pasta making facilities. The pasta is made by slowly kneading durum wheat with cold water, and the bronze-drawing gives the pasta its rough texture allowing it to absorb flavours and sauces. The drying process is marked by low temperatures over a long period of time, with their spaghetti taking 50 hours to dry to end up with a tasty, digestible and nutrient-rich pasta.
500g - 5 - 6 portions (80g - 100g per person)
Bring a pan of generously salted water to the boil. Once boiling, reduce to a medium simmer. Add pasta and cook for until al dente (cooking time indicated on packaging). Remove using a colander. Add the pasta to the pan with your chosen sauce. Carefully combine and add some pasta water if needed. Plate up and finish with freshly grated Parmigiano Reggiano.
Store in a cool, dry place and consume by use-by date.