Tortiglioni - like fusilli, but with deeper ridges twisting around the pasta
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 gives the pasta a very rough surface, to enhance the texture and keep the wheat aroma intact.
Net weight: 500 g/1.1 lb
Ingredients: durum wheat semolina, water
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