Pasta Category : Short Pasta
Maccheroni is another name for Rigatoni; and they always have a small, tubular shape. The Martelli family’s Maccheroni are lined with ridges (righe in Italian, that's where the name Rigatoni comes from), which makes this shape perfect for rich sauces that will cling to the surface of the pasta. They’re also great in baked pasta dishes, everything from Pasta al Forno to gourmet mac & cheese or Cacio e Pepe. The hard durum semola flour used to make Maccheroni Martelli is 100% Italian semola di grano duro.
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Martelli Pasta is a family-run business located in Lari, a small medieval village near Pisa, that has been making pasta completely by hand in the old-style traditions since 1926. Thanks to its unique texture Martelli pasta holds sauce exceptionally well.
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