Martelli Spaghettini Pasta - Tuscany - 1.1 lb

Since 1926, the Martelli family has produced their artisanal pasta in the medieval town of Lari, near Pisa, in Tuscany. Incredibly still today, only Martelli family members carry on this tradition, managing the entire pasta production themselves. So what's the recipe for their success? With simple techniques and traditional beliefs passed down from generation to generation, they utilize 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 mins). These processes give the pasta a rough surface and special porousness, perfect for catching pasta sauce. So what exactly are Spaghettini?

The world-famous "Spaghetti" comes from the Italian word "spago," or string. Spaghetti simply means little strings and yes, you've guessed it, spaghettini means very little strings! Being thinner than Spaghetti, Spaghettini cook faster and feel lighter in your mouth, making them best matched with light sauces. This is just what you need if your recipe calls for thin spaghetti, angel hair, capelli d'angelo, vermicelli or capellini.

Nota bene: Pay attention as you cook this precious, Tuscan pasta! You really need to cook it "al dente" to enjoy the fullness of its flavor and texture.