Fusilli di Pisa Martelli Pasta Tuscany 11 lb

In a small town Larry to leave the medieval of Tuscany Pisa hills, Martelli was founded in 1926, it in since dried pasta, it has been highly appreciated by experts and is the highest of quality. To the best of semolina grind hard wheat flour and raw materials, that continue to protect still the preparation by the modern machine does not depend on the dry old-fashioned traditional Artisan will say that the secret of production of Martelli. Amid a lot of pasta manufacturers switched to modern facilities at the impact of 1950's economic growth, Martelli brothers Dino and Mario has dared to choose the tradition and quality. This small pasta maker is as if they stayed in like 40's. Now in also joined son of Lorenzo, semolina only added slowly carefully kneaded alignment water, molded in bronze type, dried leave naturally about 50 hours, are bagged by their wife Lucia and Valerie A you. Most traditional pasta this way in Italy has continued to make by still Martelli brothers married couple now. Thickness of 1.6mm, time 8 minutes boiled.