Pastificio di Martino Spaghetti not only uses traditional bronze dies for a rough texture, more importantly it's slowly dried which gives you the perfect texture.
The Di Martino family have been making pasta for three generations, founded in 1912 by Giuseppe in Gragnano, close to the Amalfi Coast and the pasta capital of Italy. Gragnano has been specially identified as an area that produces the best pasta and as such has been given PGI status.
Recipes that use this ingredient:
Squid Ink Spaghetti
Ingredients: Durum wheat semolina, water.
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