€ 2,60 for 500g
The production of Gragnano pasta is quite simple. Excellent selected wheat, water from Monte Faito, great mixers, and the piece that made the difference: the bronze die. The dough is pressed onto this component which produces various shapes of long and short pasta, characterized by being rough and textured. Porous, ideal for sauces in the Neapolitan and Campanian style and for tomato sauces. The ability of this pasta to absorb condiments is indeed unique and inimitable. Moreover, it is a pasta that dries at low temperatures, between 40 and 80 °C. The longer the drying time, the better the quality of the pasta will be, especially during cooking, maintaining a nice firmness and integrity of the shape.
This is probably the typical format of the Neapolitan tradition. The name is particular and derives from Greek. It means a full hand or a friendly open-hand pat. In practice, it signifies that the palm of the hand could hold at most one. It is the ideal pasta for stuffing like cannelloni but logically much sturdier. Here, the uses are multiple and adaptable for both meat-based and vegetable preparations, with béchamel or cooking cream. Perfect for large seafood dishes.
€ 2,60
for 500g
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Campania
Half striped paccheri of durum wheat semolina from Gragnano
