The fundamentals underlying the processing of Ducato D'Amalfi pasta are: high quality raw material, therefore 100% Italian durum wheat semolina and compliance with the production regulations of Pasta di Gragnano PGI. The production and packaging of Ducato D'Amalfi pasta, sure enough, take place within the territory of Gragnano, according to established schemes over time and conditions that satisfy the marking of protected geographical identity.

Our production process

The first phase is the mixture, that is when the durum wheat semolina embraces the water. It is a simple operation but it has a non-derogable parameter: the water used is that of the sources of the Lattari Mountains, due to its unique chemical-physical and organoleptic characteristics.

The second stage is the kneading which allows the dough to become homogeneous and elastic and then pass through the drawing. This is an important and also very exciting phase, because we are witnessing a show: from the shapeless chaos, pasta becomes a rational geometric form, with a variable length.

In the industrial world molds can be in Teflon, but in our pasta factory we useonly bronze dies.It is no small difference, it is a precision work that prevents the pasta from being damaged to give it a porous and rough surface, ideal for capturing the taste of seasonings, sauces and sauces.

Of course, the process is slower and requires a longer drying period, but the time expenditure is synonymous with quality because the pasta retains all the nutrients that make it special.

The product goes to the final stage through drying and cooling. The first is a very delicate moment, because it must comply with certain parameters: temperature between 40 ° and 80 ° and a period of time between 6 and 60 hours.

Subsequently the paste is subjected to ventilation cycles to stabilize it and bring it back to room temperature. Then, within 24 hours, it is inserted by hand into our packaging in recyclable material.

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