Pastificio Carmiano's linguine are rough and porous, smelling of bread crust. The semolina used is 100% Italian and is kneaded with water from the Gragnano aqueduct. Daily production is around 800 kg, a quantity that allows the characteristics of a purely artisanal product to be preserved. When cooked, they release starch, which makes the sauce creamy, to which they perfectly bond.
