What is Martelli pasta?
It is the small pasta factory Pastificio Famiglia Martelli: artisan in spirit, traditional in substance. This is where the heirs of the ancient Pisan white art carry out their work. Here, between slow gestures and vintage machinery, a semolina pasta is created fully by hand. we make by hand in a year.
How long does it take Martelli pasta to dry?
Commercial producers dry their pasta in a hot blast furnace in a matter of minutes. With Martelli, it happens in a warm room over two days. Time is the key, since the slow dry makes the texture more chewy and the flavor more intense, the taste more like bread than raw wheat.
What is the best way to cook Martelli?
Cook Martelli in heavily salted water till it’s al dente, just slightly firm. If it’s your first time trying it keep the recipe simple: return it to the pot, and add just a bit of good olive oil or butter, some grated Parmigiano Reggiano and freshly ground Tellicherry Pepper.