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 a bronze die and the particular drying process at low temperature confer pasta a very rough surface, able to enhance the seasoning and keep the wheat aroma intact.

al dente in 10 minutes

453 g