Martelli craft pasta is made by slowly kneading the best durum-wheat with cold water. The bronze-drawing gives the pasta a rough texture. It is then dried at a “low traditional temperature” (33-36°C) for about 50 hours (depending on the weather).
The result is a tasty and porous pasta which allows sauces to be absorbed well.
Only the members of the family work in the pasta factory. They combine long years of professionalism with the passion for keeping up the Italian craft tradition of making pasta.