The Martelli family has produced their artisan pasta since 1926 in the medieval town of Lair, near Pisa, in Tuscany. With simple techniques passed down from one generation to the next this pasta is made utilizing first grade durum wheat flour grown on the family property. The wheat flour is kneaded with cold water, cut with bronze dies and let air dry for 50 hours. This long drying process gives the pasta a rough texture perfect for catching pasta sauces.
Spaghetti: If pasta had a King, it would be spaghetti. This spaghetti is made in the traditional way, and arguably regarded as one of the best available on the market today.