Pastificio D’Aniello is located in Gragnano and produces high quality products in compliance with the product specification PASTA DI GRAGNANO PGI. Protected Geographical Indication (PGl) is the EU scheme that protects the reputation of regional food.
To ensure quality we choose the best Italian 100% durum wheat, giving high physico-chemical and oganopletic characteristics to the pasta.
We can do this thanks to the partnership whit Agrisemi Minicozzi which produce the durum wheat, and Molino Resce which transform it in durum wheat semolina.
Following the tradition of Gragnano we use the bronze wire-drawing and slow drying at low temperature, finally we pack by hand.
"Pasta di Gragnano" is the product obtained from the mixture of durum wheat semolina with water from the local aquifer.
The production process for the production of "Pasta di Gragnano" consists of five phases:
The production process for the production of "Pasta di Gragnano" consists of five phases:
THE DOUGH AND KNEADING:
the durum wheat semolina obtained is kneaded with water. The next phase of the kneading, causes the dough to become homogeneous and elastic.
THE EXTRUSION OR DRAWING:
Drawing is a very important step to achieve good quality of the final product. Once the dough is obtained, it is drawn into "drawing", that is, tools exclusively in bronze, which allow to give the dough a rough surface determining its shape.
THE DRYING PROCESS:
Drying varies depending on the size and in any case takes place at a temperature of between 40 ºC and 55 ºC for a period of between 18 and 60 hours. The drying phase is obtained through static cells.
THE COOLING AND STABILIZATION:
The final element of drying is the cooler that takes the pasta to room temperature still at drying temperature and then stabilize its temperature before entering the external environment.
THE PACKAGING OF:
must be carried out within 24 hours of leaving the hatch; to avoid moisture losses that would compromise the special organoleptic qualities of the product.
