Traditional pasta produced only by the components of Martelli’s family
The handcraft pasta Martelli, such as “Spaghetti”, “Penne classiche®“, “Spaghettini” and “Maccheroni di Toscana®” is made by slowly kneading the best durum-wheats with cold water. The bronze-drawing gives the pasta a rough texture. It is then dried at a “ low traditional temperature” for about 50 hours.
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. They combine long years of professionalism with the passion for keeping up the Italian craft tradition of making pasta.
In Lari it is possible to visit the pasta-factory. Martelli’s pastamakers will show you how we produce our pasta.