Martelli Pasta

Martelli is a traditional pasta producer based in Lari in Tuscany, founded in 1926. The family-run company is now managed by the third generation and is widely recognized as one of Italy’s most respected artisanal pasta producers.

Production is intentionally kept small-scale to ensure consistently high quality. Martelli uses only durum wheat semolina from Italian wheat and water. The dough is shaped using bronze dies (trafilata al bronzo), which give the pasta its characteristic rough surface that helps sauces adhere better.

Another key element is the slow drying process at low temperatures, which can last up to around 50 hours depending on the pasta shape. This traditional method preserves the structure and natural flavor of the durum wheat.