The makers of Martelli Pasta take “keeping it in the family” to a whole ‘nother level. Home base is in the medieval Tuscan village of Lari, situated on rolling hills between Genoa and Pisa, and it’s where the pasta’s been made since 1926 by the Martelli family. And when we say family made, we mean: this pasta is made ONLY by members of the Martelli family. That’s just how they roll (the premium durum wheat flour, that is).
The pasta is crafted in the traditional way, undergoing a process of slow-kneading, after which the dough is drawn through bronze dies, giving it a porous exterior that allows the pasta to act like a flavor sponge when it’s being tossed in sauce. The cut pasta’s dried at a low temperature over a period of 50 hours, unlike giant, factory-made operations that zap their noodles dry in industrial furnaces in mere minutes. The time and attention given to each step of the process pays off in the end, producing textured, wheaty pasta that stands on its own in a simple dish with butter and Parmesan, or as a conductor for more intense flavors.
Since they’re all about genuine, traditional pasta-making, the Martelli’s keep it simple with: