Rigatoni pasta 500g - Maccaroneria Gragnano

A completely new quality of Italian pasta on the Polish market. A product for people who value quality and taste. Read - if you have time - what you're buying. If not, trust us. It will be money well spent.

Rigatoni pasta 500 grams - corrugated tubes

IGP certified pasta - IGP - Indicazione Geografica Protetta - a marking similar to the DOP mark, but indicating the links between the food and a given geographical area in a single production phase. Pasta made from Italian ingredients, made in Italy, by hand, in a manufactory.

Production method: metodo artigianale - i.e., an artisanal, hand-made method. This pasta is made by people, not machines.

Description of the manufacturer, the family business Maccaroneria Gragnano.

Our pasta is strictly artisanal, handcrafted and drawn in bronze, as it has been handed down to us for over two centuries. This gives it a unique flavor, thanks to the rough and porous surface that holds the sauce.

In addition to standard sizes, we also produce special sizes, the most traditional and typical of Gragnano: handmade paccheri and fusilli. Our paccheri are the only ones with a thickness of 16 mm, like those of yesteryear, and therefore have an unmistakable flavor, especially when cooked al dente.

Our fusilli, with their unique and unmistakable shape, have a hole in the center, giving them excellent digestibility. The processing method is also unique and unrepeatable: they are twisted around an iron spindle.

This is a rather delicate operation, as too much pressure and movement can block the hole, while too little pressure can cause the spindle to tighten completely. The award-winning Pastificio Afeltra is the Presidium of Gragnano Hand Fusilli, and inside the building, a master fusillade master performs his miracle every day.

Each pasta shape requires a different cooking time, depending on the pasta's consistency. However, other factors, such as climate conditions, fire size, external humidity, and water quantity, are also important.

Therefore, we suggest a minimum and maximum cooking time for each format, after draining, which will ensure the pasta is al dente, ... very al dente!

Photo from the manufacturer's website. The tradition of making pasta here dates back to 1800. Since then, pasta has been made the same way. Modernity, chemicals, and other shortcuts in food preparation have not reached here.

Here is the factory and restaurant serving this company's fresh pasta. The address, as if you were in Italy, is Via Roma, 20, Gragnano 80054, Naples, of course.