Description
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. The slow production process is the secret to a more durable pasta that keeps its shape better when cooked. The machines that process the dough try to imitate the work of hands. The dough is moulded in bronze moulds that determine the shape of the pasta. The moulds are made exclusively of bronze, as this material makes the pasta more porous and harder, which is better suited to absorbing and holding sauces. Drying is the most technologically complex stage of the production process. It takes place in static chambers, following the traditional method: 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. The pasta 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
100 g of pasta Cooking instructions:
Cooking time: 10 minutes
Cook for 9 minutes and then taste to determine the right degree of maturity.
Sales denomination:
Organic durum wheat semolina pasta
Brand:
ALCE NERO
Storage:
Store in a cool, dry place.
Country of origin:
100% Italian durum wheat | Wheat growing country: Italy | Milling country: Italy
Italy / Italian product
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