La Fabbrica della Pasta di Gragnano

Mafaldine Tricolour

€3,90

Format: 500 g

Estimated delivery between 24 October and 26 October.

Versatile and visually striking, they add vibrancy and character to every dish, turning even the simplest recipe into a burst of flavor.



Durum wheat semolina pasta

Ingredients: extracted durum wheat semolina, water, 2% dehydrated spinach, 1% tomato powder, 1% dehydrated beetroot.
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.

7 Minutes

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

We recommend using 1 litre of water and 10 g of salt for every 100 g of pasta.

Energy: 1529 KJ - 360 Kcal
Fats: 1.5 g of which saturated 0.4 g
Carbohydrates: 72.8 g of which sugars 1.7 g
Fibers: 2.6 g
Proteins: 13 g
Salt: 0.01 g

Average values 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