Pastificio Di Martino’s Elicoidali is like a rigatoni, but with deeper ridges twisting around the pasta. Made using 100% Italian durum wheat semolina with the spring water coming from Monti Lattari. Bronze die extrusion and low temperature drying give the pasta a very rough surface, to enhance the texture and keep the wheat aroma intact.
- Product of Italy
- Cooking time: 10 minutes
- Comes in a 500g bag