Espagueti Tinta Calamar, Pastes Sanmartí
Espagueti Tinta Calamar, Pastes Sanmartí Espagueti Tinta Calamar, Pastes Sanmartí Espagueti Tinta Calamar, Pastes Sanmartí
Pastes Sanmartí
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Squid Ink Spaghetti, Pastes Sanmartí
250g La Pasta Sanmartí, since 1700, from generation to generation, has always been made artisanally, using top-quality durum wheat and the famous thermal waters of Caldes de Montbuí, not forgetting its distinctive drying process in wooden cabinets, with a 48-hour resting period.
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Original Made in Spain 2025

Squid Ink Spaghetti, Pastes Sanmartí

Technical sheet:

Pasta of sublime quality, since 1700.

They were pioneers in pasta making. The spirit of the artisanal, painstaking production and drying process has never been lost.

Located on Calle Barcelona in Caldes de Montbui, they make their pasta with top-quality durum wheat semolina and thermal water from Caldes.
The secret of good pasta

Sanmartí pasta has been made by hand since 1700, generation after generation.

Preparation with the finest raw materials, the thermal waters of Caldes de Montbuí, and the care they have given their product for three centuries allow them to achieve an outstanding level of quality in their pasta.

Ingredients: Durum wheat semolina, thermal water from Caldes de Montbuí (Barcelona), natural dehydrated squid ink 2%.

Appearance: Aroma and taste typical of pasta.

Color: Amber yellow.

Other: Contains no GMO ingredients or derivatives.

Nutritional characteristics: value per 100g of product

  • Energy value 370 Kcal / 1570 Kj
  • Protein 12g
  • Carbohydrates 72g
  • Of which sugars 2,0g
  • Fat 1,5g
  • Of which saturates: 0,60g
  • Dietary fiber 4,40g
  • Salt 0,17g

Pairing: at Made in Spain Gourmet, we recommend it for your pasta dishes with tomato or whichever sauce you prefer. Also with extra virgin olive oil, or butter (Calaveruela’s), it is spectacular.

Additional information:

  • Producer: Pastes Sanmartí, Caldes de Montbuí (Barcelona)
  • Contains gluten.
  • May contain traces of soy.
  • Store in a cool, dry place at a temperature not exceeding 14ºc; this is important to prevent the possible risk of mold in high humidity or insects at high temperatures.
  • Best before: 24 months.

Caldes de Montbuí, thermal town

Caldes de Montbuí, in Vallès Oriental, 20 km from Barcelona, is a beautiful Roman town known for thermal baths, Catalan gastronomy, and a centuries-old tradition.
Production process

It is like traveling back in time in a time machine: manual processes, wood, old facilities… and people, with no robotization of the process.

Production begins with a kneading machine (over 100 years old), which mixes the wheat semolina with the thermal water from Caldes de Montbuí, the only raw materials used. This type of production is what guarantees the success of their pasta.

They are then dried in wooden cabinets for 48 hours and finally packaged. The noodles and spaghetti are still made by hand.

Limited production is what guarantees their maximum quality, something industrial production cannot achieve.

Pastes Sanmartí

Pasta makers since 1700 The Sanmartí family has a historic past dating back to the 18th century. In 1700, Isidre Sanmartí was the first to experiment with the process of transforming wheat into flour and mixing it with hot water. The result was a dough that, when properly prepared, was suitable for immediate consumption. The problem was that it did not keep for very long, as it became rigid within a few hours. The Sanmartí family therefore began working with the dough’s shape and texture, inventing a wooden device with outlet holes through which, by pressing very hard, the dough emerged in the form of thin strands, what we now know as tagliatelle or spaghetti. When these strands were properly dried, they had a very long shelf life, since once dry the pasta could be stored and later placed in hot water and boiled, softening it and making it ready to eat. This was how the SANMARTÍ pasta makers of Caldes de Montbui were born. The following generations were Carles Sanmartí i Caselles (the second) and Josep Sanmartí i Castellà (the third). The fourth generation of the Sanmartí family began in 1855, when Jaume Sanmartí i Farreras was officially recorded in the town hall registers as a manufacturer of soup pasta. Josep Sanmartí i Cladelles was the fifth generation. By the sixth generation, however, the family had realized that pasta had a very promising commercial future. Jaume Sanmartí i Samsó "l'Avi" began a new phase of expansion, which his son Josep Sanmartí i Casabayó, together with his wife, who took over the business after being widowed, gave the necessary momentum by incorporating the latest technology of the time, as well as the facilities required to make the company, between 1940 and 1975, competitive for that period. From August 1998, Eulàlia Rifé i Catafau, widow of Josep Sanmartí i Casabayó, left the business in the hands of her son Carles Sanmartí i Rifé, who continued the family’s traditional approach while incorporating new machinery and technology to make the business profitable, without forgetting the artisanal and highly demanding process of production and drying. A whole history now spanning nine generations, and one we are proud to share with them in our Made in Spain Gourmet family. Their pastas are excellent, and with them we will win over the international market.

Only 7 units left in stock.

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