Pasta di Gragnano PGI is a dry pasta obtained from a mixture of durum wheat flour and water from the local aquifer of Gragnano, near Naples.

PASTA DI GRAGNANO IGP

PASTA

Product Description

Pasta di Gragnano PGI is a dry pasta obtained from a mixture of durum wheat flour and water from the local aquifer of Gragnano, near Naples. The product is available in various typical shapes, created by Gragnano pasta-makers’ imagination, and it has a characteristic rough surface.

Production Area: Pasta di Gragnano PGI is entirely produced in the small city of Gragnano, near Naples, in the Region of Campania. It is the water that makes this dry pasta different: Pasta di Gragnano PGI is made with pure local source water from Lattari Mountains.

Appearance and Taste: It has a homogeneous pale yellow colour and its rough surface is obtained through the use of bronze dies. Cooked, Pasta di Gragnano PGI has a firm, elastic consistency, not sticky. It maintains its shape well, with a strong flavor of durum wheat and a light fragrance of ripe wheat.

Origins: The production of dry pasta in the area of Gragnano, a small city near Naples, began in the XVI century with the first family-run pasta factories. Due to the long tradition of pasta making, Gragnano started to be called “the city of Pasta”.  In the second half of 1800, about 75% of Gragnano population worked in pasta making factories and Via Roma, now a symbolic street for the history of Pasta di Gragnano PGI, was remodeled to facilitate its exposure to the sun, thus becoming a kind of natural dryer for the pasta.

Production: The production method for this dry pasta is divided into various stages: the mixing, which consists of mixing the durum wheat flour with water from the area of production, no more than 30% of the total mixture; the kneading, until the dough reaches the right consistency and elasticity; the drawing phase to reach the desired shape and the drying and cooling phase during which the pasta is dried gradually at a temperature of between 40°C/104°F and 80°C/176 °F for 6 to 60 hours, depending on the shape. The pasta is then ventilated with hot air, several times, and the product must be packaged in the place of production within 24 hours.

Gastronomy: Pasta di Gragnano PGI, thanks to the versatility of its shapes, is perfect for many recipes. Dry pasta has to be cooked in a large pan, waiting that the water is boiled, respecting the cooking timing written on the packaging: the result should be “al dente”, not too hard nor too soft.

CONSORZIO DI TUTELA DELLA PASTA DI GRAGNANO IGP

CONSORZIO DI TUTELA DELLA PASTA DI GRAGNANO IGP

Via Vittorio Veneto, 20 80054 Gragnano (NA) - Italy
+39 081 0108908 - [email protected]
Website

PRODUCTS

RELATED

MACCHERONCINI DI CAMPOFILONE PGI

Maccheroncini di Campofilone PGI is a typical dry pasta from the Region of Marche, in central Italy, made with eggs, wheat flour or durum wheat flour.


Read more...

PASTA DI GRAGNANO PGI

Pasta di Gragnano PGI is a dry pasta obtained from a mixture of durum wheat flour and water from the local aquifer of Gragnano, near Naples.


Read more...

Italian Made Partners

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close