Review of Maccheroni by Martelli, Toscana

I know this pasta brand for many years, back in Germany I used to pay around 6 DM for 1 kg. That would be 3$ for 2.2 pounds for Americans.
And I thought that was pretty expensive! But I bought it regularly and really loved it.

Then 5 years ago I came to the USA, and among so many other things I missed the foods from home. How happy was I to find out Martelli was sold over here, too!

Of course, it was very expensive, even more expensive than in Germany. 5,50$ for a bag (and at the time I did not understand USA-measurements, was not aware they sell only half the size over here!). So I thought the 2.2 pound bag would be expensive with 5,50 $, and for 3 years I could not afford to mail order it. You have to pay 15 $ postage for any order, so I figured any order below 150 $ would not be reasonable with that postage fee.

Last year, after the winter holiday, I got some money and finally did it: I ordered my beloved Martelli pasta. And it is really wonderful.
Only I saw that I got half the amount I was thinking to get. The bags contain 500g, which is exactly half of what I used to buy in Germany. And I paid 5,50 $ each plus postage now! Almost twice the price for half the weight - uhm - does that make it quadroopled?

Now my birthday came in July, I got money again, and I am looking into another order. But - oh shock! The price of 5,50$ has turned into 8$ now. And the bags did not turn into the original sizes (1ooog or 1kg).

Wow - is that a sign the dollar loses its value completely now?

Would it not be cheaper to order the pasta in Italy or France or Germany and have it shipped overseas to me? I guess I would get a better deal.

I checked it, the bags in Europe still contain 1kg, and I saw them offered online for 6 Euros. I guess I will have to make some serious calculations.

But the order from amazon is unthinkable now.

Rustichella d'abruzzo is second best. Also expensive, but I guess I can afford that with forsaking other things.

Product Description
The Martelli family has produced their artisanal pasta since 1926 in the medioeval town of Lari, near Pisa, in Tuscany. With simple techniques passed down from one generation to the other this pasta, which following the purist attitude of the makers only comes in a few classic shapes, is made utilizing first grade durum wheat flour grown on the family property . The wheat flour is then kneaded with cold water, cut with bronze dies and let dry in the air for 50 hours. This extra long drying process gives the pasta a special porousness perfect for catching pasta sauce. Keep an eye open while this pasta is cooking, you really need to cook it "al dente", to enjoy the fullness of its flavor and texture.

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