HOW ITS MADE
The best pasta starts with the best raw ingredients, in the case of dry pasta this just involves flour and water. Pasta from Gragnano is made with semola di grano duro, a hard wheat variety native to Italy. This is milled into coarse flour to the retain nutrients and flavour of the grain.
The water is sourced from the nearby Monti Lattari (Lattari mountains), the same water that has been used for pasta production in Gragnano for the past 400 years. This natural spring water boasts particular characteristics like low calcium content and a balanced pH that makes it perfectly suited to making flavourful dough.
Dry pasta takes the same artisan touch as freshly made. Alfeltra has ensured that their process is as slow and thoughtful as the historic handmade method. Each shape requires three essential steps: mixing the dough, extrusion and slow drying.