top of page

Pastificio Di Martino has always made 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 give the pasta a very rough surface, to enhance the texture and keep the wheat aroma intact.

Pastificio Di Martini Spaguetti

    bottom of page