@utomat1on pasta

Afeltra was founded in 1848 and is located in the heart of Gragnano. The best Durum Wheat Semolina is delivered to the company and then analyzed to make sure they have the characteristics of excellence required. The dough is mixed slowly in a vacuum and using the purest water from the Lattari Mountains of Gragnano. The exclusive bronze dies extrusion process is used, and the drying lasts from 24 to 52 hours, depending on the format, with temperatures that never exceed 118F.