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In Lari, Italy, the Martelli's make this pasta according to old traditional methods. Durum wheat semolina is slowly worked with water into a dough and then passed through a bronze mold. Slow drying on wooden racks creates a better tasting pasta than the commercially produced products. Martelli pasta cooks in less time than commercially produced products and doubles in width and length during cooking. This pasta suits both classical (carbonara, pesto, tomato, cream sauce and butter cheese) and "La Nuova Cucina" with all kinds of seasonings. Available in four types. 17.5 oz. bags. |
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