Napoli - Italy. Authentic Italian PGI Gragnano Pasta from 1912. This pasta is made by the traditional Gragnano method of being extruded through a bronze die and produced with extra fine durum wheat. A slow drying process at low temperatures allows more sauce to hold to the pastas as well as enhancing the overall flavour of the pasta. www.dimartinonline.it. Members of the Di Martino family have owned & run the factory since 1912 so, a passion for pasta has always been interwoven with their family history. Their ability to mix the traditional, and the technology along with the selection of raw materials is the secret to the high quality of their pasta. Produced in Italy. Product of Italy.

Durum Wheat Semolina, Water.

Store in a cool, dry place. Cooking: Add pasta to a large pan of boiling slightly salted water (5 lt. per 500 g of pasta), stir and return to the boil. Cook for time indicated on front of pack. Drain well and serve immediately with your favourite recipe.