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La pasta di gragnano we have made our pasta for over 200 years. We believe that every pasta shape has its own personality: type of Mold, drying time and Temperature. Our IGP Certification assures slow drying (up to 48 hours) and at low temperatures for a unique flavour and a remarkable taste. Cooking 11 time. La pasta Di Gragnano Dal 1789. Food safe.
DURUM WHEAT SEMOLINA.
Cooking Instructions: Add the pasta and a pinch of salt to boiling water. Cook for 11 minutes. Take your time. Italian pasta takes longer to cook but the results will make it worthwile.
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