2 for $7

Di Martino Pasta - Eliche Giganti, 500 Gram, $3.50

Similar to Tortiglioni pasta (Rotini) but larger in size, this special shape traps the sauce inside its magnetic spiral.

Di Martino Pasta - Pasta, Linguine, 500 Gram, $3.50

Apopular especially in combination with pesto, but also with fragrant seafood recipes. The Neapolitan tradition combines it with quick sauces based on shellfish & seafood, such as the iconic linguine with clams. Their pasta is PGI Certified Gragnano Pasta, bronze-die, slowly dried at low temperatures, made with 100% Italian durum wheat semolina & local spring water. Contains a minimum of 14% protein, firm to cooking & highly digestible.

Di Martino Pasta - Pasta, Penne Mezzanelli Rigate, 500 Gram, $3.50

Short, ribbed tube-shaped pasta with angled ends & same size as the Mezzanelli. They are an excellent option for simple & daily recipes, quick to prepare & appealing to children. Get carried away by their aroma of 100% Italian durum wheat. Their pasta is PGI Certified Gragnano Pasta, bronze-die, slowly dried at low temperatures, made with 100% Italian durum wheat semolina & local spring water. Contains a minimum of 14% protein, firm to cooking & highly digestible.

Di Martino Pasta - Pasta, Tofette, 500 Gram, $3.50

Pasta shape reminiscent of a small shell, perfect for holding sauces whose flavor explodes with each bite. They cook well, are easy to digest & taste great when combined with creamy sauces. Eat them with a spoon to fully enjoy the taste of their Pasta di Gragnano PGI. Bronze-die, slowly dried at low temperatures, made with 100% Italian durum wheat semolina &local spring water. Contains a minimum of 14% protein, firm to cooking & highly digestible.

Di Martino Pasta - Spaghetti, 500 Gram, $3.50

Try it with: Fish, crustaceans, molluscs, vegetables, cheese sauces.

Di Martino Pasta - Trottole, 500 Gram, $3.50

Its scenic spiral shape and intensity on the palate make it particularly suitable for creamy and tasty condiments.

Di Martino - Tagliatelle, 500 Gram, $3.50

Dry pasta originally from central and northern Italy. Made with durum wheat semolina or fresh egg pasta. The name tagliatelle derives from the verb "to cut", since housewives usually roll out a thin sheet and cut it into the desired shape. These nests smell of 100% Italian wheat and go perfectly with the traditional Bolognese sauces Our pasta is bronze-die, slowly dried at low temperatures, made with 100% Italian durum wheat semolina. Contains a minimum of 14% protein, firm to cooking and highly digestible.