Description
Long description
The Lari bakery in Pisa owned by the Martelli family produced handmade spaghetti, kneading the best durum wheat semolina with cold water. Thanks to the natural exsiccations in dry environments between 33 and 36 degrees for about fifty hours, Martelli’s pasta has always a rough structure that makes it unique and tasty.
Details
Weight: 500/1000 gr
Cooking time: 5 minuti
Ingredients
Durum wheat semolina
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