Famiglia Martelli has been producing pasta in Lari, near Pisa, since 1926. Pasta Martelli is handmade and dried at low temperatures for about fifty hours. It comes in five different shapes: penne classiche, spaghettini, maccheroni di Toscana, fusilli di Pisa and spaghetti, my favorite.
Spaghetti Martelli is thicker than most spaghetti, and has an excellent rough texture, obtained with bronze die. It is delicious with both hearty sauces such as carbonara and vegetarian options, like tomato sauce.