La Fabbrica della Pasta di Gragnano

Pettola napoletana IGP

€3,90

Format: 500 g

Estimated delivery between 26 July and 28 July.

True to Neapolitan tradition, it is the perfect choice for crafting an authentic lasagna, with soft, versatile sheets that ensure layers full of flavor.



Durum wheat semolina pasta

Ingredients: extracted durum wheat semolina, water.
The product contains gluten and may contain traces of mustard and soy.
Country of wheat cultivation: Italy.
Country of wheat milling: Italy.

Produced and packaged at the facility located at Viale San Francesco, 30, 80054, Gragnano (NA), Italy.

Store in a cool, dry, well-ventilated place, away from sources of heat and direct sunlight.

Best before: see date indicated on the package.

5 Minutes

The suggested cooking time ensures the perfect texture for fully enjoying this pasta shape.

Bring 1 litre of water to a boil, adding 10 g of salt for every 100 g of pasta. Add the pasta sheets to the pot, stirring constantly for the first 2 minutes to prevent sticking. Drain the pasta and let it cool on a tea towel before arranging it in the baking dish and cooking in the oven.

Energy: 1487 KJ - 350Kcal
Fats: 1 g of which saturated 0.3g
Carbohydrates: 73 g of which sugars 2.5 g
Fibers: 1 g
Proteins: 13 g
Salt: 0.005 g

Valori medi per 100g

Discover the recipe

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Only two ingredients, maximum quality

100% Italian durum wheat semolina and pure water from the centuries-old springs of Gragnano. Two simple ingredients, carefully selected and slowly worked for a pasta with an authentic flavor.

Family tradition for 4 generations

Our master pasta makers Antonino and Mario pass down the 32 secrets to produce excellent pasta, keeping alive the family tradition and the centuries-old pasta-making history of Gragnano.

Slow drying at low temperature

Our pasta dries slowly, over a period of 24 to 48 hours, starting from a temperature of 45°, to preserve every nuance of flavor, aroma and authenticity, strictly following the traditional production process.

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For order information: relazioniesterne@lafabbricadellapasta.it