- 13 minutes
Background on Pastificio dei Campi’s Gragnano Pasta:
Only exceptional pasta will remain “al dente” after cooking. This is the result of the raw materials and processes used to make the pasta. Pastificio dei Campi uses premium durum wheat to maintain the nutritional values of its pasta. This type of durum wheat has a protein content of 14% compared to an average 10.5% most industrial factories use.
And that’s not all. Its slow, low-temperature drying process allows the pasta to preserve its lysine, a protein component that is present in rather low levels of wheat. With a higher drying temperature, lysine will deteriorate.
And that is how simple food like semolina pasta became a product of the utmost gastronomic quality. It has become a necessity in the diet of gourmets, even those those who pay close attention to their nutrition and health.