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At Eataly, we pride ourselves on our pasta, which is crafted in the hillside town Gragnano, Campania, the birthplace of dry pasta. Afeltra was founded in 1848 and is located in the heart of Gragnano. The best durum wheat semolina is delivered to the company and then analyzed to make sure they have the characteristics of excellence required. The dough is mixed slowly in a vacuum and using the purest water from the Lattari Mountains of Gragnano. The exclusive bronze die extrusion process is used, and the drying lasts from 24 to 52 hours, depending on the format, with temperatures that never exceed 118º F.
Discover the difference of bronze-extruded, air-dried pasta from the hillside town of Gragnano in southern Campania.