The great pasta of Gragnano
Cooperative Pastai Gragnanesi
Manual skill and strict controls
Tested procedures for an excellent result
Today the manual skill is still important during the production. The long and short shapes are manually cutted and laid on the looms; manually moved in the caissons and manually packaged.
The production is always controlled from the boss and the employees to ensure the best product, the regulation of the drying' s temperature, the acidity rate and the air's humidity control. The flavor and the taste of the pasta are controlled with cooking and tasting tests.