Italy
Martelli pasta is made from the best Italian durum wheat. The durum wheat semolina is mixed with cold water and slowly kneaded into a perfect dough. The dough is then slowly 'pulled' through bronze molds, giving the pasta its typical rough surface. The pasta is then naturally dried in the attic at 33 - 35°C, which takes about 50 hours, the duration of drying depends on the weather and humidity. The pasta is then packed by hand in the famous yellow paper bags.
In these spaghetti with 2.5 mm diameter you can taste the good grain and they also convince with their excellent absorption of sauces and their cooking resistance.
