Mafaldine

Short Description

Pasta of Gragnano Mafaldine Court 500G li> PASTA OF GRAGNANO PGI - Mafalde Corte or Manfredi Bronze-extruded Technical characteristics Protein content 14% Produced with durum wheat semolina 100% Italian durum wheat Drying is slow and at low temperatures The process of Production is purely Handmade The Wheat came on without poisons, chemical synthesis, and methods non-intensive, is strong and will not get sick. Are the crops too much pressures that favor the appearance of parasites. All of our pasta shapes are produced with a mixture of semolina selected by us and derived from wheat of superior quality of the Italian production. After having been sifted and cleaned from impurities, the grain is ground in mills Selection Casillo, in return, receive a product one of the highest quality, low ash content and high-quality protein, created ad-hoc for our Factory. The Water: is the item the accomplice that determines the unique taste, recognizable at the first bite, the pasta of Gragnano. The water used in the dough is that that flows from the springs of the Valley of the Mills, and that, thanks to the very low amount limestone and unique organoleptic properties, gives to our pasta features unmistakable. The process: the raw materials are excellent enter in a process of transformation of the artisan give a further added value to our product. To do this, we have ruled out the use of silos for storage of flour, in fact this practice is one of the main causes of deterioration of the basic ingredient. All our production is uses of durum wheat which is enclosed, unfortunately this slows the process of production, but at the same time allows us to achieve a quality control best through the monitoring of a single lot of semolina flour. The mixture: The mixture of water and semolina is done in a protected environment, through a mixer that works under the constant control of a laser probe that checks the condition of humidity, grain and size of the semolina measured to the micron. The extrusion of the dough occurs through bronze dies and small to ensure the pasta a drawing slow and low-pressure. Drying: Gragnano; or spannatore; had the task of rolling out the dough in the canes and put them immediately in the sun or in the open air. The fresh pasta in fact, it is hygroscopic and sensitive to climate, so the pasta-makers of the era peered at the sky and felt the winds to decide when to put the pasta dry. The macaroni, you are the sirocco, and dry with the wind is a neapolitan saying to indicate how the wind is warm and humid in the south is necessary at the beginning of the drying and the dry and cold north to the the following days. The skilled pasta makers knew that, between April and October, the sirocco changed in tramontana between the hours of one and two night, and it was necessary to carry pasta drying in the open air. The famous via Roma in Gragnano it was realized in correspondence of a flow of the marine current which colliding with the cold currents coming from the Lattari mountains, creating a microclimate ideal for the drying of the pasta. In 1919 the engineer Cyril invented the system of drying cells which are heated and ventilated in order to allow to pasta makers to move forward in the process and improve the product. Our pasta is dried according to the method of Cirillo through the use of static cells a constant control of humidity values, and benchmarks for environmental, at a temperature of between 35° and 45° C, and employs approximately 24 hours. Post-drying: after 24 hours of drying, the static, the dough is placed at a particular point in the factory and through the opening of some of the skylights is subjected to a current of suction, constant that gives the appearance in the final product. The packaging: after the drying, the pasta is packaged by hand only in a packaging made of poliaccoppiato food cube-shaped, with the system; open and close; in order to facilitate the use and ensure the fragrance of the product.

Long Description