The Spaghettini made from durum wheat by Pastificio Martelli are produced using slow methods and at low temperatures. An approach abandoned by industrial producers due to long wait times and lower yields, but necessary to enhance the flavor of the wheat, the absorption of the sauce, and to increase digestibility.
To create this pasta, the Pisano pasta factory of the Martelli family used a selection of the best Italian durum wheats, ground by Molino Borgioli in Calenzano, near Florence.
The drying process follows the traditional method: temperatures below 36°C, uniform ventilation, humidity controlled, but above all the craftsmanship of the pasta artisans who shape these true works of art that cannot be reproduced on an industrial level.
The final result is an artisanal pasta with excellent consistency, capable of retaining the flavors and aromas of delicate sauces, giving the dish great harmony.
Mentioned in the 2023 Gambero Rosso Top Italian Food guide.
Ingredients: semolina from durum wheat, water.
Ingredienti: semola di grano duro, acqua.
The Spaghettini di grano duro from Pastificio Martelli are unmatched: every bite is an intense pleasure for the palate.
Ideal with oil-based sauces that don't weigh down their lively shape. Food lovers gladly pair them with spicy seasonings, typical of Southern cuisine, while for a dish with a guaranteed result, you should try them with verace clams.
If you are looking for a special recipe, combine the delicate flavor of carp with the aromas of thyme, bay leaf, and a pinch of lively chili pepper.
€ 4,10
per 500g
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