Artisan Fettucce Pastai Gragnanesi 500g
Regular price €3,39
Durum Wheat Semolina Pasta, cold spring water.
Nutritional values (100 gr.)
The Agricultural Society of Gragnanesi Pasta Makers is heir to the centenary tradition of the Gragnano pasta masters.
It represents "theArt of making Pasta alla Antica and for Passion"Scrupulously following the ancient regulations and making use of secret knowledge," the tricks of the maccaronaro trade "handed down from generation to generation.
METHOD OF PRODUCTION
The true artisanal pasta from Gragnano certified IGP it is produced as per tradition in vertical pasta factories, (unlike the current horizontal pasta factories characterized by high speed and pressure) as was the case in the second half of the nineteenth century where the ancient buildings of Gragnano they housed the hundred and more famous pasta factories of the city.
In this way, the ancient and tried-and-tested procedures of craftsmanship, the strong and characterizing manual skills, the ancient division of roles (kneader, cutter, drainer, packager) to guarantee a production of artisanal pasta of Superior Quality.
The result is a unique flavor, that compactness, and the extraordinary cooking resistance typical of the best Gragnano Pasta of tradition.
THE MANUFACTURER'S COMMITMENT
"Our artisan pasta is of Superior Quality. Because?
Because we use the best semolina blends: top quality durum wheat with low ash content and high protein quality.
Because we use small bronze dies to ensure slow and low pressure drawing to the pasta.
Because we guarantee natural, slow and static drying, safeguarding the proteins of the pasta in the best possible way and therefore its flavor and nutritional capacities.
If you are a demanding consumer and do not want to give up the flavors of the past, never miss on your table the Superior Quality Artisan Pasta of Pastai Gragnanesi. "
TIPS, RECIPES AND INFORMATION
For good cooking it is necessary to evaluate the opportune amount in relation to the quantity and shape of the pasta to be cooked (for paccheri, for example, it takes much more water than for penne): the ideal ratio should be about 5 liters per 500 gr. of pasta.
The shape of the pot it is important, because it must be able to completely and immediately contain all the pasta when we 'lower it' into boiling water (to cook spaghetti and all long pasta, an oval-shaped pot would be better, where you dip the pasta horizontally) . It is not always necessary to 'stir' the rough pasta (because it is bronze drawn) during cooking: this operation, if necessary, should be done only a few minutes after boiling, taking care to use wooden ladles and / or forks.
The draining of cooked pasta must be done very gently, extracting the pasta from the water (with forks, slotted spoons or using the colander basket already inserted in the pot) when it is still very al dente to allow the subsequent seasoning, completion of the preparation (for this it is useful keep some cooking water).
Finally, it should be remembered that pasta cooked al dente, in addition to better preserving its nutritional principles, is more suitable for tasting with the satisfaction of the pleasure of 'palatability' due to its shape.