Pastificio Martelli is believed to be the smallest family-owned pasta producer in Italy. It is one of the company's boasts that every pack of pasta will have only passed through the hands of family-members before it is sent out for sale. The craft pasta is made by slowly kneading the best durum wheats with cold water. The bronze-drawing gives the pasta a rough texture which allows it to absorb flavours and sauces. It is then dried at a low temperature (33-36C) for about 50 hours (weather-depending). Only members of the family work in the small factory, and Mario, Laura, Luca, Lucia, Valeria, Lorenzo and Dino happily welcome curious visitors to tour their facilities in Lari, near Pisa.