Located in the medieval Tuscan town of Lari with a yellow-fronted facade the Martelli’s little factory is sitting right in front of  an  imposing 12th-century castle. Martelli is one of the few artisan pasta manufacturers  making its products  by slowly kneading the best durum-wheats with cold water and drying it  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 the sauces to be absorbed well. This unique small factory is owned and operated only by Martelli family members with the common passion for keeping  the Italian craft tradition of making pasta alive.

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