Martelli Pasta in Saveur

Have you checked the beautiful Saveur Pasta Issue yet? The Saveur test kitchen had a blind taste pasta test, and Martelli “was a clear standout.” Its winning characteristics? “It received the highest score in the flavor category, and tasting notes were uniformly raves: “clear winner,” “really nice bite,” “nearly perfect.” Pasta Martelli was a big…

Martelli in Vine Pair

“It’s time to stop eating commercial pasta,” says Courtney Schiessl. We agree! Schiessl talks about the Martelli family and their factory in her article on Vinepair. She also explains why it’s better to eat artisanal pasta, and stop eating commercial pasta. Here are some interesting pasta facts that she reminds us of, after visiting Martelli: Dried pasta must be…

Why don’t Penne Martelli have ridges?

The day our Danielle visited Pasta Martelli in Lari, Tuscany was penne day! Danielle was there while the Martelli family dried freshly made penne and packaged them (by hand). You know that Pasta Martelli makes just 5 pasta shapes, right? Dino Martelli, the patriarch of the Martelli family, told us that they chose the 5 most classic…

In Eater: Pasta With a Pedigree

Check out Gustiamo on Eater! Everyone seems to be talking about Italian pasta made with Italian wheat. The fantastica Melissa McCart joins the wheat conversation on Eater talking about some of our favorite NYC chefs and the pasta they use. “Good pastas have been in the market for awhile, with restaurants like Roman’s in Brooklyn that…

Ryan Hardy Using Pasta Martelli in the NYTimes

What stood out to Pete Wells of the NYTimes while he was reviewing the restaurant Pasquale Jones in NYC? Ryan Hardy’s spectacular cooking, yes. What else? The dried pasta. “Dried spaghetti from the Martelli family’s tiny factory in Tuscany is a constant, too. One night it was dressed with very fine bits of blue crab…

We Put the Mac in Mac’ and Cheese

Zingerman’s Mac + Cheese is all Maccheroni Martelli! We just got back from Ann Arbor, Michigan. In this pic, above, we’re checking off a major bucket list item, hanging out on the Zingerman’s Deli bench. That guy to left is Filippo, the producer of our amazing flour and pasta. Stay tuned for more about our…

Cacio e Pepe

We make this dish in the most simple and traditional way possible. We make a point to avoid some of the shortcuts commonly used to accommodate less than stellar ingredients. We are not putting egg or cream in our cacio e peppe. Just 3 ingredients!

Italy’s Economic Rebound. Grazie, Pasta Martelli.

“Italy’s economy has finally emerged from a bruising triple-dip recession,” at least according to this Financial Times article. Things are starting to turn around. Italy grew by 0.3% in 2015’s first quarter, the country’s greatest growth in three years! One analyst said, “this time it is for real” and jobs are opening up around the…

Ed Garrubbo and Pesto Rossi

Our good friend Ed Garrubbo sat with an Italian man on a plane. What did the two discuss? Pasta. What else? In case you haven’t noticed, Ed Garrubbo is obsessed with pasta. As all new friends should, the two got to know each other’s favorite pasta dishes. They talked about Carbonara, Amatriciana, Pesto Genovese, Ragu…

Gustiamo’s Spaghetti con Bottarga in Guida Garrubbo

We are honored to have the privilege of calling Ed Garrubbo one of our friends. The Garrubbo Guide is a mouthwatering recipe catalogue of pasta. The latest to be featured among the delectable pasta dishes is the Gustiamo classic: Spaghetti con Bottarga. It was a big hit over at Garrubbo: “Just last weekend, I got by…