Gragnano pasta factory is located in Gragnano (NA), in the delightful scenery of the "Valley of the Mills", where the water of the purest springs, excellent raw materials and light breezes have contributed for over five centuries to the production of a truly unique pasta.
Gragnano in Corsa continues this ancient tradition with modern flair, creating superior quality durum wheat pasta. It’s a story of small-scale producers working alongside the miller to ensure the flour produced is of exceptional quality. Gragnano in Corsa uses this flour to produce a wide range of special shapes, all characterized by a wonderful texture and a unique flavour, which is particularly appreciated by connoisseurs.
It prepares the dough using pure water, low in calcium, from the pristine sources of the Monti Lattari Natural Park, and durum wheat flour, which ensures excellent quality pasta. Kneading is done slowly and takes about 20 minutes; the water is evenly distributed, facilitating the complete hydration of the durum and the formation of gluten, a protein which allows the pasta to remain "al dente" and prevents sticking when cooked. Bronze drawing, in Gragnano tradition, gives the pasta its distinctive roughness allowing it to hold the sauce better. Finally, drying at low temperatures (never exceeding 45°C) and in static cells for as long as necessary (minimum 48 hours) promotes surface fermentation, the secret to the particular flavour and aroma of our pasta products.
This is how Gragnano in Corsa pasta is made.
Now take a look at pasta: its colour is pale yellow (the same colour as the wheat) and against the light you can see the coarser grain of the semolina. Now feel it: it's rough to the touch and extremely porous. Finally, taste it: you will surely recognize and appreciate its aroma and unique flavour.