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Gragnano pasta

Pasta Gragnano, typically Italian

Our Gragnano pasta it represents one of the major logos in the production of pastas and is a universal symbol of the Italian gastronomic tradition. In 2010 pasta Gragnano Paccheri, if convirtió en la primera en recibir el reconocimiento IGP.

The pacheric and other types of Gragnano pasta if it produces exclusively within the municipality of Gragnano, with sémola de trigo dura y con agua de la falda acuífera local. Después de mezclar y amasar la masa hasta dejarla uniform, el proceso contemplates the extrusion in a trefiladora de bronce to give the deseada form. Las siguientes fases son el secado, at a temperature that must not exceed 60 ° C, y el envasado.



The pacheric I am one of the most important pasta types in Gragnano. It is a lisa paste, with a short recto and a case diameter of 30 mm. Su nombre means “bofetada” in the Neapolitan dialect and is for the ruid which has to be mixed with the sauce. One of the most characteristic features of this type of pasta, such as the roughness of the surface, which is particularly suitable for adherir mejor las salsas y los condimentos.

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