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CONDIMENTS + SAUCES
Martelli's 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, oglio and pepperoncino (garlic, oil and chilli), or with a simple tomato and basil sauce with lots of grated pecorino cheese. The hard durum semola flour used to make Spaghettini Martelli is 100% Italian semola di grano duro.
The Martelli family pride 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.
Martelli pasta is much more than just a dried vehicle for sauce. What makes Martelli pasta exceptional is the taste - the earthy flavor of quality wheat - and its satisfying density. It can be enjoyed with just a drizzle of olive oil, but be sure to cook it al dente!
Martelli pasta is made from top-quality semola, manually worked into dough using cold water. The dough is cut with traditional bronze dies and air-dried for 40-52 hours (compared to conventional pasta that is oven-dried in under an hour). These processes give the pasta a rough surface and special porousness, perfect for catching pasta sauce. The slow drying also allows the pasta to be digested much more easily, and keeps you fuller longer.
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