Pastificio Di Martino has been making pasta in Gragnano since 1912. Made by mixing the best 100% Italian durum wheat semolina together with the spring water coming from the Lattari Mountains.
The extrusion of the dough through bronze die and the peculiar drying process at low temperature confer the pasta a very rough surface, able to capture sauces and seasoning, enhance flavours and keep the wheat aroma intact.
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