The Pasta as it was once made.
Gragnano it is still made.

For 40 years we have been the heirs of a centuries-old tradition, proud to have continued the work of the Maestri Pastai of Gragnano.

We restored the “Art of making Pasta with Passion and Love” strictly following the old rules and developing the secret knowledges of making pasta, passed down from generation to generation.

We only use selected mixtures of semolina, obtained from the coarse grind of the finest ITALIAN DURUM WHEAT, with high protein quality (14%), ensuring so a HIGH NUTRITIONAL VALUE.

We follow the SLOW DOUGH AND THE LOW-PRESSURE SOFT DRAWING, using bronze dies in order to safeguard the ORGANOLEPTIC PROPERTIES OF THE SEMOLINA WHEAT.

We perform the STATIC AND SLOW DRYING OF THE PASTA IN CELLS, AT LOW TEMPERATURE (about 48 °) aired with a fan without the use of humidity aspirators, or forced injection of steam, in an effort to follow the OLD RULES OF THE FIRST PASTA FACTORIES IN GRAGNANO.

We strictly respect the DRYING TIMES of 24 hours FOR THE SHORT CUTS and 48 hours for THE LONG CUTS, to guarantee the FLAVOR OF PASTA, THE TEXTURE AND FIRMNESS, COOKING RESISTANCE.

Pastai Gragnanesi
the Art of making Old-fashioned Pasta
with Passion