Gragnano Mill: pasta for the love of tradition.

The Mill of Gragnano was born from the dream of five young people: Alfredo, Luigi, Agostino, Francesca, and Raffaele, who, after meeting at the Parish of San Leone in Gragnano, located in Campania, shared their passion for tradition and the typical product of the area, namely artisan pasta.

In 2015, supported by the Community of Progetto Policoro and the families of the Parish of San Leone, the friends overcame initial difficulties, starting to build their professional future by creating the Artisan Pasta Factory The Mill of Gragnano.

The Mill of Gragnano: the philosophy

Respect for the tradition of Gragnano pasta, the production of a top-quality product, and the use of highly selected raw materials are the foundations upon which the company's philosophy is based. Love for tradition unites all this through a craft processing method, skillfully kneading the best durum wheat semolina from Apulia and first extraction, with pure water from the spring of the Valley of Mills in Gragnano.

The product obtained this way is of the highest quality, and it is possible to achieve it only by monitoring every phase of the production process. In particular, wheat is the first strong point: it grows without synthetic chemical poisons, in full respect of the crops. Only then can it grow healthy and strong.

The ingredients of pasta: water, wheat, and tradition

All pasta shapes are produced with a mixture of selected durum wheat semolina, derived from superior quality wheat of Apulian origin. The wheat is sifted and cleaned of impurities, and the grain is ground in the mill to obtain a top-quality product, low in ash content, and high in protein value.

The other key ingredient is water: it determines the unique flavor that makes the typical Gragnano pasta stand out. Only water from the springs of the Valley of Mills in Gragnano is used, which contains a minimal amount of limestone, allowing for truly unique and precious organoleptic properties.

The processing of Gragnano pasta

The Mill of Gragnano works in respect of tradition, guaranteeing a superior quality level of the product. The durum wheat semolina is kneaded with spring water, which ensures a unique and inimitable flavor for the pasta. The resulting dough is meticulously worked until it forms a homogeneous and elastic pasta, which, after strict controls, passes through the appropriate bronze dies, making it rough in all its shapes. This characteristic indicates the high quality of the pasta, which can thus hold sauces and seasonings, fully enhancing aromas and flavors.

Following this, there is slow drying, carried out at very low temperatures, between 40 and 80 degrees, a process passed down from the oldest traditions. For drying, The Mill of Gragnano uses the "Cirillo" method, which provides optimal work by reproducing the ideal microclimate, achieved by periodically controlling humidity and temperature, which must be between 28 and 38 degrees, for about thirty hours. After drying, the product is returned to room temperature and is packaged strictly by hand to respect its nature, with appropriate packaging studied to keep the pasta intact and the fragrance unaltered.

Thanks to the ingredients used and the production process carried out in full respect of tradition, The Mill of Gragnano has received the I.G.P. recognition (Protected Geographical Indication) for meeting the conditions and requirements established by the production regulations at a European level.

The pasta shapes of The Mill of Gragnano

Pasta for passion and tradition, as reflected in the pasta shapes of the company. The Mill of Gragnano offers a selection of pasta in the most classic shapes.

In full respect of Gragnano tradition, we find paccheri, half paccheri, calamarata, ridged pennoni, ridged lumaconi, rigatoni, fusilletti, scialatielli, ziti, short and long mafaldini, spaghettoni, linguine, and much more.

The main characteristic of each pasta shape is its roughness. The pasta is rough and porous, allowing it to hold and best enhance the sauce. In fact, The Mill of Gragnano pasta is ideal for hearty sauces and tomato sauces, thanks to its ability to absorb the condiment.

Another advantage regarding cooking is due to the long drying times: this process guarantees a better pasta holding up during cooking, ensuring firmness and integrity in shape.

The pasta from The Mill of Gragnano is excellent with hearty sauces but is perfect with any type of condiment based on vegetables, with béchamel or cream, for meat or fish sauces, as your imagination suggests.

The Mill of Gragnano: love for pasta, in respect of Gragnano tradition.