AFELTRA
AFELTRA Pasta di Gragnano
What it is
AFELTRA Pasta di Gragnano is a premium dried pasta made in the town of Gragnano, Italy, a region renowned for its pasta-making tradition. This pasta is crafted using durum wheat semolina and the pure waters of the Lattari Mountains. Its unique production method, including slow drying at low temperatures and extrusion through bronze dies, gives it a distinctive rough texture and a robust flavor that holds sauces exceptionally well. It is a staple for authentic Italian cuisine.
How people cook with it
This pasta is a versatile ingredient, perfect for a wide range of classic and contemporary dishes.
- With rich tomato sauces
- In hearty baked dishes
- With simple olive oil and garlic
- As a base for seafood pasta
To prepare AFELTRA Pasta di Gragnano, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained pasta immediately with your chosen sauce, adding a little reserved pasta water to help emulsify and coat the strands. Serve hot.
How it differs from similar foods
Pasta di Gragnano differs from many other dried pastas due to its traditional Gragnano origin and the use of bronze dies. This process creates a porous surface that better absorbs and holds sauces, offering a superior culinary experience compared to smoother, mass-produced pastas.
Who it is for
Home cooks and chefs who appreciate authentic Italian ingredients will enjoy this pasta.
How to keep the rest
Store any unused AFELTRA Pasta di Gragnano in a cool, dry place in its original packaging or an airtight container. Ensure it is kept away from moisture and strong odors to maintain its quality and flavor for future use.