From Caldes de Montbui to your table: the pasta that makes history
Some products are born from time, not trends. Products that don’t need to be reinvented because they were already made right. Pastas Sanmartí, produced since 1700 in Caldes de Montbui, are one of them.
Talking about
Sanmartí is talking about living history in Catalan gastronomy. For more than three centuries this family business has been making pasta following
the same traditional recipe, using only
quality wheat and the thermal water from Caldes de Montbui, a unique element that has defined the character of their pastas from the start.
It’s not a minor detail: the waters of Caldes, known since Roman times, add a mineral quality and purity that are exceptional in the process. The result is a pasta with
firm texture, clean flavor, and the perfect ability to absorb sauces, never losing its identity. An honest pasta, without gimmicks, meant to be enjoyed.
The great virtue of good pasta is its versatility. With Sanmartí, the product elevates any recipe, even the simplest.
- With tomato sauce: well-reduced tomato, a good extra virgin olive oil (EVOO) and Sanmartí pasta… not much else is needed when the raw ingredients are excellent.
- With La Luliña cockles: an elegant and surprising recipe. Short Sanmartí pasta, natural tomato and cockle sauce, mild garlic, parsley and a touch of the sea’s own juice. Pure Mediterranean.
- With cheeses: from a well-aged Parmigiano to Catalan sheep or goat cheeses. The pasta acts as the perfect canvas.
- With vegetables or mushrooms: Sanmartí’s texture holds up and complements without stealing the spotlight.
At
Made in Spain Gourmet we firmly believe that
not all pasta is the same, just as not all oil is EVOO nor is everything gourmet. The quality of the wheat, the water, the slow process and the respect for tradition make Sanmartí a pasta made for those who value origin and real flavor.
That’s why in our selection you’ll find
several varieties of Pastas Sanmartí, a product with soul, history and a way of understanding cuisine that connects past and present. Because when a product has been
made well for more than 300 years, no fashion can surpass it.
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AUTHOR: Israel Romero, CEO of Made in Spain Gourmet.