Martelli Pasta di Semola
Martelli's only range: five shapes of dry pasta from Italian durum wheat semolina, bronze-die extruded and dried below 36 °C.
Martelli Pasta di Semola is the only range of the Tuscan pasta maker Martelli in Lari. It is dry durum wheat pasta: Italian durum wheat semolina, milled by the Borgioli mill in Calenzano, is kneaded slowly with cold water, extruded through round bronze dies and dried in wooden cells below 36 °C. The result is a rough, porous surface that takes up sauce well.
The range has five shapes, each in 1 kg and 500 g packs. Spaghetti cook in 9–10 minutes and, according to the maker, suit amatriciana, meat ragù or simply olive oil. The thinner spaghettini (5 minutes) are recommended with fish sauces. Maccheroni di Toscana (10 minutes) are a sturdy shape for rich meat and game sauces. Penne classiche (8 minutes) are smooth penne: the firm holds that porous bronze-die pasta does not need ridges. Fusilli di Pisa (7–8 minutes) have seven spirals, like the seven rings of the Leaning Tower.
Spaghetti are dried for about 50 hours, and every pack is filled by hand.
Facts
| Raw material | Italian durum wheat semolina (Borgioli mill, Calenzano), cold water |
|---|---|
| Main use | Dry pasta for classic Tuscan and Neapolitan sauces |
What it includes
How it connects to Pasta
Martelli Pasta di Semola → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Martelli, Dry durum wheat pasta
- Similar and different
- Spaghetti, Penne, Fusilli, Macaroni
Frequently asked questions
How long do Martelli spaghetti cook?
9–10 minutes; spaghettini take 5 minutes and Penne classiche 8 minutes.
Why are Martelli penne smooth?
The maker holds that slowly dried bronze-die pasta is porous enough to hold sauce without ridges.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Macaroni — Dry durum wheat pasta sold under the name maccheroni; for example, Barilla's Maccheroni N°44 is a short pasta made from durum wheat semolina and water.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
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