Pasta Category : Long Pasta
Spaghettini are thinner than Spaghetti, cook faster, and have a lighter - and yes, stringier - mouthfeel. You can use them wherever a recipe calls for angel hair, Vermicelli, or Capellini. This makes them best matched with delicate sauces, such as a simple dressing of sauteed garlic and olive oil. The hard durum semola flour used to make Spaghettini 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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