Going back almost a century to 1926, the Martelli family of Tuscany has been producing pasta with traditional techniques passed on from generation to the next. The process involves preparing the dough manually by using cold water then extruding the pasta by using bronze die blades. The finished product is then air dried for over 50 hours as opposed to industrial processes where conventional ovens are used. The end result is the perfect pasta to be cooked al dente. Enjoy it!
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