alce nero Paccheri Pasta di Gragnano I.G.P. – organic – 500 g

Origin
We use only Italian grown durum wheat to make our Gragnano pasta.

Cultivation
This durum wheat is grown intercropped with legumes and cruciferous crops to improve soil organic matter and increase soil fertility.

Processing
The pasta-making process takes 3 to 4 days. Its slowness is the secret that ensures a more durable pasta that keeps its shape better when cooked. The dough is processed by machines that try to imitate the work of hands. The dough is moulded in bronze moulds that determine the shape of the pasta. The moulds are only made of bronze because this material makes the pasta more porous and harder, which allows it to better absorb and hold the sauces. Drying is the most technologically complex stage of the production process. It takes place in static chambers, where we follow traditional methods: the pasta is dried at low temperatures, below 50°C, for about 50 hours. After drying, the pasta is stabilised at room temperature for about 12 hours. It is then packaged within 24 hours of preparation.

100% Italy

Packaging – Paper – C/PAP 81 Waste for sorting, check the instructions of your local authority.

Use of

Cooking instructions for 100 g pasta:
Cooking time 13 minutes.
Cook for 12 minutes and then taste to determine the right degree of maturity.

Brand:
ALCE NERO

Storage:
Store in a cool, dry place.

Country of origin:
100% Italian durum wheat | Wheat growing country: Italy | Milling country: Italy