Isidre Sanmartí was the first member of the family who tried mixing wheat flour and thermal mineral water- with special mineral qualities- from Caldes de Montbui, where he lived. Mixing the right amount of flour and water the achieved dough was delicious to eat. However, as the hours went by, the dough became stale and unable to be eaten.
The Sanmartí members of the family started to develop new mixtures in order to improve the quality of the dough. They learned a way to produce different shapes by building a wooden set with holes in it; thus the dough was divided into long strings which were turned into noodles, spaghetti,. Not only did they give that delicious dough different shapes, but they soon found out that dried dough enabled them to store those strings for long periods of time.
The patient research and effort of a family gave the rest of the villagers the opportunity to enjoy new food. They only had to boil those dough strings to obtain delicious pasta to eat.
This was the way the Sanmarti became experts as noodle manufacturers and Pastas Sanmartí known as premium quality pasta.