Spaghettini by Pastificio di Martino

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Description

Pastificio Di Martino has always made PGI Gragnano pasta by mixing the best 100% Italian durum wheat semolina together with the spring water coming from Monti Lattari. The extrusion of the dough through bronze die and the particular drying process at low temperature give the pasta a very rough surface, to enhance the texture and keep the wheat aroma intact.

Best Italian durum wheat semolina
Featured on Forbes.
Net weight: 500 g (1.1lb)
Product of Italy.

Label Info

Ingredients: Durum wheat semolina, water.

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