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Durum wheat fusilloni 17.6 oz

The city of Gragnano, thanks to its weatherconditions and the knowledge passed on from father to son, has been famous for its quality pasta all over the world since the beginning of the 19th century. In that period there were already 70 Pasta laboratories in Gragnano. Also nowaday an unmistakable and excellent pasta is produced. The best national durum wheat Semolina is used, mixed and kneaded with springwater from Monte Faito. In order to have the necessary roughness on the outside copper wire drawing is done. The drying ( very slow) is done at a low temperature. In this way an excellent and lovely tasting pasta is obtained.