Premium quality artisanal pasta made in Gragnano, a town in the Campania region of the South of Italy, world famous for its pasta production since 1800s.
This pasta is made according to traditional methods and exclusively from the finest high protein 100% Italian durum wheat semolina.
It is shaped through bronze dies, which produce ideal consistency and porous surface that truly embraces sauces. It is also slow-dried at low temperature in order to keep the pasta proteinic and organoleptic properties unaltered.
Good to know: Perfectly cooked pasta is al dente, an Italian term meaning “to the tooth.” This is when pasta is cooked through, yet still firm enough to offer some resistance to your bite.
It’s important to use a pot large enough to to hold at least 1l of water for each 100g of pasta. A common mistake is to use too small a pot or not enough water, which results in sticky pasta.
Season the cooking water generously with salt (10g for each litre) as soon as it comes to a boil, then add the pasta when the water returns to a boil. The pasta will not be too salty but will be properly seasoned.
Do not add oil to the pasta water.
Stir occasionally to make sure that the pasta doesn’t stick together. Do not cover the pot again.
Before draining the pasta, save some of the cooking water to add to the sauce. This adds extra starch to the sauce, emulsifying it, and helping it to cling much better to the pasta.