Il Mulino di Gragnano

The Mulino di Gragnano was born from the meeting of five young people who, after meeting at the Parish of San Leone in Gragnano, decided to bet on one of the key products of their city: Gragnano pasta. 

Mulino di Gragnano: passion for tradition

Initially, the project of Alfredo, Luigi, and Agostino was to enhance the role of pasta through multiple events, while Francesca and Raffaele started working in this sector during their university years. The five young people decided to bring their project to life on October 2, 2015, supported by the families of Raffaele and Francesca and by the "Community of the Parish of San Leone”, tackling the problems and difficulties that arose in the beginning.

How Gragnano pasta is produced

Durum wheat semolina is kneaded with pure spring water from the Valle dei Mulini di Gragnano, characterized by its very low calcium content, giving Gragnano pasta a unique flavor. The dough is then carefully worked until it forms a homogeneous and elastic pasta that, after being meticulously checked, passes through special bronze dies, making the pasta rough in all its shapes, an essential characteristic to enhance the flavors of sauces and seasonings (you can learn more about how Gragnano pasta is produced here).

The dried pasta is produced using natural methods; it is slow and occurs at very low temperatures ranging from 28 to 35 degrees, recalling the ancient traditions of Gragnano.
In Gragnano, there was "o’ spannatore" who was responsible for spreading the pasta on canes and laying it out in the sun or open air. This is a very delicate step because the pasta is hygroscopic and extremely sensitive to the climate.
The pasta factory Il Mulino di Gragnano, respecting this, uses the "Cirillo" method, which provides optimal drying by reproducing a special microclimate, obtained by periodically controlling humidity values and environmental reference parameters, at a temperature between 28 and 35 degrees for about 30/40 hours.

At the end of the drying process, an additional time of 3-4 hours is ensured for stabilization at room temperature before being packaged strictly by hand in special unique cubic cardboard freshness-preserving packaging, patented by Pastificio Il Mulino Di Gragnano.

Il Mulino di Gragnano: the philosophy

Their philosophy is to carry on tradition by innovating it, using the best products and the most advanced production techniques. This entails a slower production process that ensures the quality of the product.
The pasta formats offered are made only with selected raw materials. The durum wheat semolina comes from superior quality Italian grain from the hills of southern Italy, grown without the use of chemicals and pesticides. Mulino di Gragnano, as well described in their interview, has managed to create and certify its own short supply chain of 100% Puglia wheat grown, harvested, and milled exclusively for its own production.
 

Pasta formats

The Mulino di Gragnano offers a selection of pasta in the most classic formats: paccheri, mezzi paccheri, calamarata, pennoni rigati, fusilloni, lumaconi rigati, mezze maniche rigate, mafaldine corte, mafaldine lunghe, spaghettoni, occhi di lupo, linguine, fusilletti al ferretto, scialatielli, ziti lisci e rigati and many more, favoring the most ancient formats of Gragnanese tradition.