Since 1926, the Martelli family has produced their artisan pasta in a medieval town in Tuscany. With simple techniques and traditional beliefs passed down from
generation to generation, the Martelli family still manage the entire pasta production using 100% Italian, first grade durum
wheat to give birth to only 5 classic shapes. The wheat flour is
manually worked into dough using cold water. Then, it is extruded and
cut with bronze dies, and air dried for 50 hours (compared to industrial
pasta that is oven dried for 30 minutes). This process gives the pasta a
rough surface and special porousness, perfect for catching pasta sauce.