MEZZE MANICHE RIGATE IGP - Pasta di Gragnano
Sales unit of measure: 500gr
Origins: Gragnano
Cooking Time: 10 - 12 min
Ingredients: durum wheat semolina, water
Tips: perfect for any type of condiment, but they are undoubtedly the ideal format to be sautéed in frying pan
| Short Description | The manual spreading of the product is carried out by spreading the dough on special steel rods, for long pasta, or on fir wood frames, for short pasta. The "spannatore" performs unique movements with precision and skill, taking care to place the threads or the different shapes of pasta side by side avoiding the danger of sticking during the subsequent drying phase. Pasta di Gragnano is made using durum wheat of the highest quality, which has a high protein content, to be certified Pasta di Gragnano, it has to contain at least 13% protein, whereas regular pasta normally has 11,5%. The dough must be extruded through rough bronze forms and, once it has taken shape and dried with a slow process (from 14 to 60 hours). |
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