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 for 3 generations.
The extrusion of the dough through bronze dies and the peculiar drying process at low temperatures confer the pasta shapes a very rough surface, ableto enhance the seasoning and keep the wheat aroma intact.
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