Description Smooth or Ridged? Let’s solve the dilemma: in Neapolitan tradition, penne are born smooth, and that’s how we love them. When processed cold, bronze-drawn, and slowly dried, smooth pasta becomes porous and doesn’t need ridges to hold the sauce. In fact, its more uniform thickness compared to its ridged counterpart makes it particularly refined. Just a drizzle of olive oil is enough to understand the difference! At the Artisan Pastificio Martelli in the ancient village of Lari, nestled among the Pisan hills, tradition and quality are paramount. Unlike modern factories, we use slow, low-temperature methods to craft our pasta, preserving the rich flavor of Italian durum wheat and ensuring excellent sauce absorption and digestibility. Our pasta is bronze-drawn and dried at temperatures below 36°C over 50 hours, a painstaking process that retains its nutritional value and enhances its unique taste and texture. Our commitment to tradition extends to our sourcing, using the finest local grains milled by Molino Borgioli. Each batch is carefully mixed with cold water and handcrafted by passionate artisans. The drying process is meticulously managed in wooden chambers, adapting to daily climate conditions, ensuring each spaghetti strand is perfect. The final touch is the packaging, done lovingly by hand, preserving the quality and authenticity of our product.
