il Mulino Di Gragnano - Rigatoni

Il Mulino di Gragnano works with respect for tradition, guaranteeing an excellent quality level of the product . The wheat semolina is mixed with spring water, which guarantees a unique and inimitable flavor to the pasta. The mixture thus obtained is carefully worked to form a homogeneous and elastic dough, which after strict controls passes through the special bronze dies, which make it wrinkled in all its formats.

This characteristic is an indication of the high quality of the pasta, which can thus retain sauces and condiments and fully enhance the aromas and flavors .

This is followed by slow drying , carried out at very low temperatures , between 40 and 80 degrees, a process handed down by the most ancient traditions. For drying Il Mulino di Gragnano uses the "Cirillo" method , which provides optimal work thanks to the reproduction of the ideal microclimate, obtained by periodically checking the humidity and temperature, which must be between 28 and 38 degrees, for about thirty hours. After drying, the product is brought back to room temperature and is packaged strictly by hand to respect its nature, with special packaging designed to keep the pasta intact and the fragrance unaltered.