Maccheroncini Italian Pasta di Gragnano Organic IGP

Maccheroncini Pasta di Gragnano Organic IGP

Maccheroncini pasta from Pastai Gragnanesi is made with 100% Organic Italian Durum Wheat Semolina mixed with water from Gragnano. The name Maccheroncini comes from Maccheroni which is recognized all over the world as a synonym of pasta. This short pasta has a cylindrical shape that pairs perfectly with tomato sauces, and is also used to make the famous traditional Italian pasta al forno.

Production process:

There is a conscientious selection of raw materials. Slowed production processes. use a long dough guide under intensive quality controls. Producers know how important it is to take time to achieve an exceptionally good result. It takes time to do good things! 

Slow processing usually slows down the pace to increase quality. To achieve this goal, producers search every year for the world's best hard wheat semolina. The process only those with an exceptional protein content of 14.5%. And tests both the individual intermediate stages as well as the finished pasta with special machines and a trained team on taste, cooking behavior and bite resistance. 

Each step is closely monitored, checked and optimized so that at the end of the day there is a really good pasta on the table that tastes as it used to when the pasta was still made by hand and the mills ground even slower. That is why elicoidali pasta, despite all technical innovations, is above all a traditional product. It is authentic and just fine, in the truest sense of the word even when the pasta was still made by hand and the mills ground even slower. 

Description

The city of Gragnano has microclimatic conditions as well as professional knowledge that was handed down from the past, is famous worldwide for the quality of its macaroni. Since the beginning of the 1800s, there were over 70 pasta factories.

The semolina obtained from durum wheat which is most suitable for the type of production process. After mixing with water (from the sources of the slopes of Mount Faito) and the bronze die (to have the necessary surface roughness), drying during the production phase is responsible for the final quality of the pasta and in particular the taste that makes get recognized from afar.

This process is necessary for its conservation. The pasta matures slowly thanks to a bacterial activity that is luxuriant as the heat treatment to which it is subjected and therefore the longer the drying time is. Fermentation processes take place that gives rise, between the other substances, to organic acids (in particular lactic acid) and aromatic composites, whose recognition, to sensory analysis, allows us to distinguish and appreciate artisanal pasta.

Cooking time: 10 minutes

17.6 ounce (500 gram)

USDA Certified Organic

Ingredients: Durum wheat semolina, water

Packaging: Plastic Wrap

Region: Gragnano

Product of Italy