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Linguine Gragnano IGP are a format of long pasta and dish of Liguria origin, but used throughout the Italian peninsula.
The linguine match well with the pesto sauce with sauces based on fish or shellfish.
Gragnano pasta extruded through bronze PGI 100% Made in Italy
Ingredients: durum wheat semolina and water (contains gluten)
Cooking time: 9 minutes
Pastificio dei Campi was established in 2007 when young partners of the historic Pastificio Di Martino (dating from 1912, Gragnano) desired change and took initiative. This new factory of Gragnano pasta is the result of their common intentions, shared ideas, and values. The base of this vision is the desire to make an exceptionally high quality pasta that expresses both its tradition and origins while simultaneously keeping in line with current times. This company is located in a truly magical place for pasta production, and produces only 300 kilograms of pasta daily. Our various pastas are ‘limited edition’ and created for gourmet customers – a symbol of Italy’s culinary art.
The production of pasta is an art, a process that passes through complete phases which are linked by a very subtle equilibrium. Each step is the result of experience passed down from generation to generation for over 500 years.
Preparation of the dough: The pasta maker mixes the durum wheat semolina with water, constantly checking the temperature of the water, the grain of the semolina and the weather conditions. He then decides the timing for the dough and the proportions of the ingredients, adjusting them bit by bit to obtain the perfect “pasta point”.
Extrusion: In this phase the frame layer discusses every aspect of the pasta with the pasta maker, negotiating each insert’s thickness, form, number of lines, pressure, the speed of the pasta extrusion, the range of the pasta’s curving, and the length of each cut. The pasta maker and frame layer establish a very close rapport through this process, which is essential because the quality of the final product depends on their capacity for coordination. The surface of the plate in contact with the pasta is bronze, as Gragnano tradition dictates. The bronze plate gives the pasta that roughness that allows the pasta sauce to adhere to the pasta, defined as “arraggiatura” (anger).
Drying Process: In this phase of production, short pastas are placed on wooden sheets, whereas long pastas are spread out on sticks and left to hang dry. Both types of pasta are placed in static drying cells for as long as necessary for the product to become stable and ready to be packaged. At Pastificio dei Campi we opted for slow drying (from 28 to 60 hours based on the shape, versus 3-5 hours for industrial production) and at low temperatures in order to conserve all possible fragrance in the wheat, which should be noticeable in the final dish, and should leave the hard work made by the land, the farmers, and the millers unaltered.
Quality Control: the pasta undergoes quality control as well as a cooking test, and only if the pasta meets its expected level of quality does it go on to be packaged.
Packaging: When the pasta is ready it is left to cool down slowly and naturally. Next it is carefully moved from the frames to a hopper, after which it is weighed and packaged by hand in order to avoid breaking the pasta or leaving other flaws which would be evident upon cooking.
At this point the production process is complited and so we can finally taste our Gragnano pasta.
The spaghetti of Pastificio Pagano have the long, thin shape and largest round section,. The surface and 'wrinkled due to the drawing in bronze, improving the ability to better absorb the seasonings. Ideal for preparing pasta with red and white sauces, meat and fish. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta extruded...
The linguine pasta of Pastificio Pagano are of length similar to that of spaghetti, but instead of having the cylindrical shape, are flat. Pasta format that favors the approach to sauces and condiments seafood. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta extruded through bronze
Pappardelle pasta of Pastificio Pagano have a format similar to the pasta noodles (tagliatelle), but with a much higher width. Pasta format suitable for the preparation of baked pasta or pasta with red sauce or white. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta extruded through bronze
Scialatielli pasta of Pastificio Pagano are a typical pasta format of Amalfi. Their format is that of shorter strips of spaghetti, wider and somewhat irregular rectangular cross-section. Pasta format suitable for preparation of main dishes of fish. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta extruded through bronze
The Fusilli pasta of Pastificio Pagano have the typical spiral elongated shape and a round section. pasta format suitable for the preparation of pasta dishes with Parmesan or Pecorino, or with tomato-based sauces, such as fusilli with fresh ricotta cheese and tomato. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta extruded...
Spaghetti IGP Gragnano are so named for their shape similar to a big string. These noodles are twice as long as normal. Suitable for preparation of first fish with tomato sauce or white. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water (contains gluten) Cooking time: 8 minutes
Mafaldone by Pastificio dei Campi it's a large version of mafaldine Cooking time: 8 minutes
The egg tagliolino with truffle is a pasta with a unique flavor, ideal for the preparation of pasta dishes with meat sauces. A tasty Piedmontese specialty to taste. Ingredients: durum wheat semolina, eggs and summer truffle Tuber aestivum Cooking time: 5 minutes
Spaghetti with squid ink is a paste flavored with black liquid secreted by cuttlefish. Ideal for the preparation of first courses based on fish; typical are spaghetti with cuttlefish ink and cuttlefish sauce.