Annotation about Drying

Drying processing

The slow and static drying of the Pastai Gragnanesi pasta was strictly recommended from the first generations of pasta maker, because it saves the pasta's quality (taste, consistency and compactness).

The drying's temperature is between 43° and 48°. It takes 23 hours for the short shapes and 48 hours for the long shapes (instead of 80° and 6 hours of the modern pasta factories)

The slow and static drying of Pastai Gragnanesi is very important, because it saves and valorizes the pasta's proteins. Conversely the rapid drying neutralizes the gluten.