Our Gragnano pasta is a handmade product

The art of producing pasta

The real and true production of Gragnano pasta in Pastificio dei Campi began in 2009. Every day we produce 300 kilograms of pasta through a discontinuous process, using modern means that respect our century’s old tradition.

The process begins with the cultivation of durum wheat, which is milled and transformed into semolina. Next water and semolina are mixed into dough and successively extruded into different shapes, after which the pasta is laid out onto wooden frames and placed into static drying cells, where it remains for the entire time necessary to dry.

Next the pasta is examined by our quality control experts and is accepted or rejected, but before an approved pasta is packaged and sealed, it is put through a cooking test to see if it holds up properly. All packaging is completed by hand so as to not damage the pasta. Each phase of this process is unconditionally linked to the others and is absolutely fundamental for the creation of a Gragnano pasta of the highest quality.

The quality of the wheat, the mixing of the pasta dough with just the right level of humidity, the extrusion using bronze plates, the slow drying, the natural cooling, and the hand-packaging are all crucial elements in the creation of the best possible product.

Our limited production allows us to follow and monitor each step of the process to perfection. Each person is crucial to assert the best possible production, with attention, respect, and love for the pasta.

We do this so that we can communicate all the poetry involved in creating our pasta to every single person enjoying it, because Gragnano pasta is truly a special product.