Perciatelli Pastai Gragnanesi IGP

Perciatielli Pasta di Gragnano is characterized by a rough appearance, typical of bronze drawing, and when cooked it has a firm and elastic consistency, with an excellent and long-lasting hold.This pasta has the typical yellow-color of durum wheat, that has the characteristic ridged external surface and large diameter and thickness. Perciatielli Pasta di Gragnano is dense enough to work their way with any condiments.

Ingredients: durum wheat semolina, water;

The "pasta di Gragnano" is the product obtained from the mixing of durum wheat semolina with the pure water of the local aquifer, with a particular aroma of ripe wheat and a characteristic sapid taste, with a strong taste.

Nutritional values (per 100g)

Energy value1489:  kJ / 351 kcal

Fats: 1g

Saturated fatty acids: 0.3g

Carbohydrates: 70g

Sugars: 4g

Protein: 14g

Salt: 0.02g

Due to its incomparable organoleptic characteristics, in 2010 Gragnano pasta obtained the Protected Geographical Indication (PGI) mark, the first Community quality recognition awarded in Italy.The type of drying significantly influences the quality of the pasta. The drying of Perciatielli Pasta di Gragnano is done very gently: Depending on the shape of the pasta, the pasta stays in the drying chamber for 24 to 48 hours at a maximum temperature of 50 C.

What makes Perciatielli Pasta di Gragnano the best

The special feature of Faella is the careful selection of durum wheat for making the dough,  the slow mixing with spring water, the production in the bronze mold and the slow drying at low temperature (max 50 ° C). A very lengthy process of about 48 hours, but you can "taste" the final product: an indisputable consistency of the pasta and a more formidable taste.

This is how the Pasta di Gragnano is made

Since that time, here in the secret capital of pasta, flour from the durum wheat cultivated around the village and fresh water from the nearby are kneaded into noodle dough, the "impasto". The water content may amount to a maximum of 30%.

After kneading, the dough is pressed by form glands, into Perciatielli Pasta di Gragnano. In total, more than 40 different pasta varieties are produced in Gragnano - in fact, the IGP regulation gives producers a wide choice in terms of the shapes of the pasta - they just have to be "typical" for the region and otherwise remain completely " Fantasy of the  pastai gragnanesi ", the local noodle manufacturer.

On the other hand, it is important for the quality that the molding glands used in the pressing of the dough, the so-called trafiles, are made of bronze: only thanks to the non-ferrous metal do the noodles acquire their typical, rough surface. This is retained even after cooking and on the one hand, ensures that the pasta is easier to absorb sauces of all kinds and on the other hand also makes the hearty-juicy taste of the pasta itself much better.

However, when modern, with Teflon-coated pasta molds used, one obtains noodles with a smooth surface: Although they are better to look at, but have a much lower absorption capacity and also lose their typical, savory taste after cooking almost completely.

The subsequent drying of the pasta also has a number of rules to follow  - this production step requires even more attention from the pastaio between 6 and 60 hours, the drying process takes It takes place in several phases in which the temperature is between 40 and 80 ° Celsius (If this upper limit is exceeded, it comes to the so-called gelling of the starch, which completely changes the consistency and properties of the dough). With each drying, the dough loses a little bit of moisture, whereby this process takes place from inside to outside. Previously, the dough was spread to dry on tables in the streets of Gragnanos, today, this is done by artificial ventilation in special tubular plants.

After drying, the pasta is cooled to room temperature and must be packed within 24 hours directly at the place of manufacture to prevent moisture loss or other damage. According to the IGP Regulation, boxes made of cardboard as well as plastic bags are permitted as containers.

Perciatelli Pastai Gragnanesi I.G.P. (Protected Geographical Indication). Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta. Pasta di Gragnano is chewier, nuttier and more roughly textured than most supermarket brands. In Italy, pasta is like a sacramental object whose serving is regulated by steadfast traditions.

Cooperativa Pastai Gragnanesi IGP.

Suggestion: Pasta di Gragnano should be cooked al dente, which means only to the point at which it is still firm, then added to its sauce where it will cook a little more.

17.6 ounce (500 gram)

Ingredients: Durum wheat semolina, water

Packaging: Plastic Wrap

Region: Gragnano

Product of Italy