The History of Fideuà: A Creative Twist on Traditional Paella

26 Jun The History of Fideuà: A Creative Twist on Traditional Paella

The fideuá is an iconic dish in Valencian cuisine, famous for its use of short noodles instead of rice, which beautifully absorb the flavors of seafood. At Olmeda Orígenes, we have elevated this culinary tradition to a new level by integrating the technique and ingredients of Fideuá Paella Olmeda Orígenes into their renowned pastes. This article explores the fascinating history of fideuá, how Pastes San Marti has innovated with this traditional recipe, and the reasons why this fusion of flavors has captivated their customers.


Pasta Sanmartí is a small family-owned business that has been producing quality pasta since 1700, spanning 320 years of history and tradition, currently in its ninth generation of the Sanmartí family. It is possibly the oldest company in this sector worldwide, with some claiming it to be nearly 100 years older than the first Italian pasta manufacturers. The company, based in Caldes de Montbui (Barcelona), crafts their pasta artisanally, using only two ingredients: the finest durum wheat semolina available in the market, known as “AMBAR DURUM,” and the famous thermal water of Caldas.

The company was formally established in 1845, when the production process was industrialized. However, the manufacturing and handling of pasta began in the 18th century with local farmers who brought wheat to the village, ground it, and made pasta.

This rich history and dedication to quality are reflected in every batch of pasta produced by Pasta Sanmartí, making it a cherished component in the innovative Fideuá Paella Olmeda Orígenes offered by Olmeda Orígenes.


The history of Pastas Sanmartí is a family saga dating back over three centuries. It all began in the 18th century when the Sanmartí family started crafting artisanal pastas in Caldes de Montbui, a small town located in the province of Barcelona, Spain. Since then, this tradition has been passed down through generations and now continues under the management and direction of Berta Sanmartí and her husband.

In 1700, Isidre Sanmartí was the first to experiment with transforming wheat into flour and mixing it with hot water. The result was a dough that, when properly crafted, was suitable for immediate consumption. However, the challenge was that it didn’t preserve well over time, hardening within hours.

Thus, the Sanmartí family began treating the dough to improve its shape and texture, inventing a wooden device with exit holes. By pressing the dough firmly, it emerged in the form of threads, known today as noodles or spaghetti.

Once properly dried, these threads had a long shelf life. The pasta, once dried, could be stored and, when placed in hot water and boiled, softened and became ready for consumption. This marked the birth of the fideueros Sanmartí of Caldes de Montbui.

Current Status of the Factory

In the current generation, Carles Sanmartí has grown up immersed in the family tradition of crafting artisanal pastas. From a young age, he learned the techniques and secrets passed down through generations and developed a deep passion for this craft. In 1999, he decided to venture into his own pasta business with the goal of continuing the family tradition and offering high-quality products made with traditional methods.

Over the years, the company has evolved and adapted to market needs while maintaining its essence and quality. Sanmartí has successfully blended tradition with innovation to create unique and delicious products that have won over the palates of thousands worldwide.

What sets Pastas Sanmartí apart from other pasta companies is their commitment to quality and sustainability. The company uses only high-quality ingredients, many sourced locally, and employs traditional techniques that impart unmatched flavor and texture to their products. Additionally, they have implemented measures to reduce their environmental impact and contribute to environmental protection.

Factory History

Since 1700, Pastas Sanmartí has been producing pasta using artisanal methods passed down through generations. Crafted with the finest raw materials, including the thermal waters of Caldes de Montbui, and handled with care for three centuries, Sanmartí achieves a sublime level of quality in their pastas.

Sanmartí pasta is made from durum wheat semolina and thermal water from Caldes de Montbui. The artisanal process has been maintained since 1700, starting with top-quality wheat and the renowned waters of Caldes de Montbui. Notably, the pasta undergoes a unique drying process in wooden cabinets, allowing it to rest for 48 hours. This limited production ensures the highest quality of their products.

Manufacturing Process

At Pastas Sanmartí, production begins with a 68-year-old mixer that blends durum wheat semolina with thermal water from Caldes. These are the only two raw materials used in their exclusive process, which is crucial to the success of their egg-free pasta line, specially designed for individuals with allergies.

This unique combination of semolina and thermal water ensures the quality and distinctive flavor of Sanmartí pasta, reflecting their commitment to traditional craftsmanship and catering to diverse dietary needs.

Drying Process

After being shaped through molds into spaghetti or other formats like Wonder, Wheat, and Letters, the pasta at Pastas Sanmartí is placed onto appropriate supports and transferred to the drying area, which consists of wooden cabinets.

For smaller formats such as Wonder, Wheat, and Letters, a machine is employed to keep them moving during drying to prevent sticking. The drying area is maintained at a temperature of 30 degrees Celsius (86 degrees Fahrenheit) with humidity levels kept between 40% and 50%. If humidity levels are insufficient, a pot filled with water and a butane cylinder is used to address this issue.

This meticulous drying process ensures that Sanmartí pasta achieves the desired texture and consistency, maintaining their tradition of quality and craftsmanship throughout production.

After 48 hours of drying, the pasta at Pastas Sanmartí is ready for packaging. While some pasta formats are packaged using automated methods, noodles and spaghetti are still packaged by hand.

The limited production ensures the quality of the product, which cannot be compared to industrially manufactured pasta. Pastas Sanmartí offers 52 types of pasta and produces approximately 1,500 kilograms of pasta per day.

Packaged by hand


The pasta used in fideuà is a special type of noodle, similar to those used in noodle soup but thicker and shorter, approximately 3-4 centimeters in length. Its shape allows it to absorb flavors from the broth well and cook evenly, making it a fundamental component of the dish.

On the other hand, fideuà is a traditional Spanish dish that shares similarities with paella, but instead of rice, it features these thick noodles as the main ingredient.


The Fideuà Olmeda Orígenes from Pastes San Martí are special for several reasons related to their production process and the tradition behind them:

  • They are crafted artisanally, following traditional methods passed down through generations. This artisanal process ensures meticulous attention to detail, from ingredient selection to pasta preparation and drying.
  • High-quality ingredients are used in making the noodles, including carefully selected wheat flour, contributing to the distinctive flavor and texture characteristic of Pastes San Martí’s noodles.
  • The brand Pastes San Martí has a long history and solid reputation in the region. For decades, they have maintained high standards of quality and authenticity in their products, making their noodles recognized and appreciated by locals and visitors alike.

This combination of traditional craftsmanship, high-quality ingredients, and a rich heritage contributes to making the Fideuà Olmeda Orígenes from Pastes San Martí a unique and sought-after product in the culinary landscape.