Penne Martelli 500g

In Lari, Tuscany, the Martelli family has been making pasta since 1926. Their motto says it all: what an industrial factory produces in 5 hours, the Martellis make in a year.

What makes good pasta? Quality wheat, slow processes, cold water, low temperatures, and bronze die extrusion — details that modern industry abandoned for profitability, but which are essential to highlight the flavor of the wheat, improve sauce absorption, and make it more digestible. Slow drying at low temperatures preserves all the character of the grain.

Penne Classiche are smooth, without ridges. Their porous surface, a result of bronze die extrusion, perfectly retains creamy and robust sauces — ideal baked, in an arrabbiata, or with a good tomato sauce.

Presentation: 500 g · Durum wheat pasta · Tuscany, artisanal production