Durum wheat semolina pasta. Members of the Di Martino family have owned & run the factory since 1912 so, a passion for pasta has always been interwoven with they family history. Their ability to mix the traditional, and technology along with the selection of raw materials is the secret to the high quality of their pasta. The heavenly location of pure springs and the sea breeze meeting green mountains combined with the human touch all go along to explain the relationship, for five centuries, between the town of Gragnano and the art of pasta. 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 pasta as well as enhancing the overall flavour of the pasta. www.dimartinonline.it. Product of Italy.