Pasta San Marti Espirals

Golden, tightly wound spirals make up the Pasta San Marti Espirals. Made in Barcelona by the oldest pasta making company, it’s an incredible ingredient, able to adapt to many dishes.

This spiral pasta from Pastes San Marti is best used for dishes with thick sauces, as it’s able to hold more in its grooves, giving a mouthful of flavor with every bite.

Try an easy triple cheese pasta:

• Cook your Pasta San Marti Espirals according to instruction.
• Melt some butter on a sauce pan on medium heat. Add flour, dry mustard, and cayenne pepper, and stir to make a paste.
• Whisk in whole milk and evaporated milk, and add some salt. Let simmer, whisking occasionally, until thick and creamy.
• Add in grated cheddar, Monterey jack cheese, and parmesan. Whisk until melted. Lower heat and keep warm.
• Mix together panko breadcrumbs and parsley with some butter and more parmesan. Heat in the microwave until better is melted. Mix again.
• Strain pasta (reserve some pasta water!), add in a little more butter, and stir in cheese sauce. Add in pasta water as needed.
• Top with breadcrumb mix. Serve.

Spiral pasta is also great for a simple, easy pasta salad!

• Make a dressing by combining olive oil, lemon, minced garlic, Dijon, and your choice of herbs and seasonings. Set aside.
• Cook your Pasta San Marti Espirals according to instructions.
• Halve some cherry tomatoes, dice some cucumbers, chop up some parsley, and crumble some feta.
• Toss all your ingredients together in a large bowl.
• Serve!

Pastes San Marti has been in the business of making pasta since as far back as the 1700s.

It began when Isidre Sanmartí tried mixing wheat flour with the thermal mineral water from Caldes de Montbui. With the right balance of flour and water, he created an incredible, delicious dough. Though it still needed work.

And work he and his family did. Since then, his descendants have developed new ways to improve the dough even further.

Three centuries later of the family business later, and Pastes San Marti shows no sign of slowing down.

Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.