The durum wheat Spaghettini from Pastificio Martelli are produced using slow processes and low temperatures. An approach abandoned by industrial productions due to long waits and lower yields, but which is 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 wheat, ground by Molino Borgioli in Calenzano, in the province of Florence. The drying follows the traditional method: temperatures below 36° C, even ventilation, controlled humidity, but above all the mastery of the pasta artisans who shape true works of art that are unreplicable at an industrial level. The final result is artisanal pasta with excellent consistency, capable of retaining flavors and aromas of delicate seasonings, giving the dish great harmony. Mentioned in the Top Italian Food guide by Gambero Rosso 2023.
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The durum wheat Spaghettini from Pastificio Martelli are produced using slow processes and low temperatures. An approach abandoned by industrial productions due to long waits and lower yields, but which is 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 wheat, ground by Molino Borgioli in Calenzano, in the province of Florence. The drying follows the traditional method: temperatures below 36° C, even ventilation, controlled humidity, but above all the mastery of the pasta artisans who shape true works of art that are unreplicable at an industrial level. The final result is artisanal pasta with excellent consistency, capable of retaining flavors and aromas of delicate seasonings, giving the dish great harmony. Mentioned in the Top Italian Food guide by Gambero Rosso 2023.
