SPAGHETTI

These from the Martelli family are truly some of the best spaghetti Italy has to offer. Made exclusively with the finest Italian durum wheat flour, sourced from Molino Bolgiali near Florence, they’re lovingly kneaded with cold water and shaped using traditional copper dies. This special process gives the pasta a charming porous texture that really absorbs sauce beautifully. After being hand-hanged to dry for 50 hours at low temperatures—giving them that lovely curved shape—they’re carefully packed by hand in the classic yellow paper packets.