"La pasta di Lari," Pisa, is from a small medieval village in Toscana where the Martelli family has been producing since 1926. Made using the best premium hard durum wheat semolina and cold water, then extruded through traditional bronze cast dyes and air dried. Porous in texture, this pasta is a great at absorbing any sauce or topping. Sold in 1.1lb packages. Imported from Italy.