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, olio and pepperoncino (garlic, oil and chilli), or with a simple tomato and basil sauce with lots of grated pecorino cheese. This Tuscan delicacy will surely impress the fussiest eater.
Martelli sources the world’s best quality semolina with high protein content. Semolina is coarse flour made with durum wheat that produces pasta with exceptional flavour and texture. The semola is mixed with water to create a dough which is then extruded (pushed) through solid bronze dies and cut into one of five shapes. Bronze extrusion creates a porous and lacklustre surface, which allows the sauce to fully envelop the pasta.
Martelli pasta is dried in wooden drying closets at a temperature between 33 and 36 degrees Celsius, for approximately 50 hours. The ultimate product has a buff yellow colour.
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.