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Penne pasta Gragnano IGP have an oblique section and a grooved surface that enhances the ability to retain the dressing.
Pasta format suitable for the preparation of pasta with tomato sauce.
Gragnano pasta extruded through bronze PGI 100% Made in Italy
Ingredients: durum wheat semolina and water (contains gluten)
Cooking: 10 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.
Paccheri by Pastificio Pagano have a smooth paste formed of straight cut, with a diameter of about 30mm. The origin of the name comes from the Neapolitan slap due to the noise they make when they are stirred in a pan with the seasoning sauce. Pasta format suitable for first dishes based on fish. Ingredients: durum wheat semolina and water (contains...
The paccarielli pasta of Pastificio Pagano are a type of traditional Neapolitan pasta having the shape of macaroni giant, generally made with durum wheat semolina paccheri of smaller size. Excellent with fresh tomato sauce and covered with a splash of aged cheese. Ingredients: durum wheat semolina and water (contains gluten) Drawing bronze
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Rigatoni pasta Pastificio Pagano are a short pasta with straight cut and grooved, which makes it able to absorb the sauces in general. Shape suitable for pasta with sauce or for the typical baked pasta. Ingredients: durum wheat semolina and water (contains gluten) Drawing bronze
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Neapolitan gnocchi pasta of Pastificio Pagano have a conical shape and empty inside, very similar in shape to the classic potato dumplings handmade by housewives. pasta format suitable to be cooked in the oven with the sauce, in the characteristic clay pans Ingredients: durum wheat semolina and water (contains gluten) Features: bronze-cut pasta
The Napoletani pasta of Pastificio Pagano are a typical Neapolitan pasta, characterized by a shape similar to a fusillo openFor its rifling it is a particularly suitable size for preparation of first piati with meat sauces, such as the typical Bolognese. Ingredients: durum wheat semolina and water (contains gluten) Features: bronze-cut pasta
The macaroni of Pastificio Pagano, have the traditional tubular shape and with a diameter which can be of various sizes, internally empty because the sauce soak better with which it is accompanied. Pasta format suitable for pasta dishes with sauce or baked pies. Ingredients: durum wheat semolina and water (contains gluten) Features: bronze-cut pasta
Pennacce pasta of Pastificio Pagano, (or penne rifled) are a typical pasta format of Campania, characterized by the oblique cut "nib" and the outer grooves that enhances the ability to retain the dressing. pasta format suitable for the preparation of pasta with tomato sauce. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta...
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Paccheri pasta Gragnano IGP are shaped like giant macaroni and their name comes from the word "slap" in Neapolitan, for their noise when they are blended into the pan. Typical pasta format for preparation of main dishes of fish. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water (contains gluten)...
Rigatoni pasta Gragnano PGI are a short pasta similar to macaroni but the surface is grooved, which makes them capable of absorbing sauces in general. Pasta format suitable for the preparation of pasta with a sauce or baked dough in the oven. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water...
Calamarata pasta Gragnano PGI is a format that pasta comes from the similarity of this paste with the squid cut into rings. Calamarata pasta is very suitable for first fish dishes, especially with seafood. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water (contains gluten) Cooking: 13 minutes
Fusilli pasta Gragnano IGP are a format of short pasta and helical, reminiscent of the "melted" once used by spinners. Pasta format suitable for the preparation of pasta dishes with tomato sauces o bianchi. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water (contains gluten) Cooking: 9 minutes
The Sardinian gnocchi of Gragnano IGP, also called "malloreddus", are a Sardinian origin format and have the striped surface to better mix with sauces. Pasta ideal for traditional recipes, in combination with meat sauces. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water (contains gluten) Cooking...
Groved tubetti pasta of Gragnano PGI have the shape of small macaroni and the striped surface to better mix with the sauces. It combines well with various seasonings and is also used for soups. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water (contains gluten) Cooking: 10 minutes
Smooth Penne pasta Gragnano IGP have an oblique section and a smooth surface that enhances the ability to retain the dressing. Pasta format suitable for the preparation of pasta with tomato sauce. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water (contains gluten) Cooking: 10 minutes
Tubetti pasta - also called the pasta of the soldier - are a type of pasta that, due to its simplicity of preparation, is used mainly in military canteens. The bronze drawing improves the ability to absorb condiments. Ideal for preparing pasta dishes with red sauces or soups. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta...
The Sardinian gnocchetti are a typical Sardinian pasta format, where they are called "malloreddus", which literally means "little bulls". The bronze drawing improves the ability to absorb condiments. Ideal for preparing pasta dishes with sauces. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta extruded through bronze
Exclusive gift pack consisting of 9 high quality Italian food and wine products guaranteed by the Parmigiano Reggiano consortium. A handy cheese knife is included in the package. Ideal for a tasty Christmas present.