Pasta

Time is the secret ingredient

Gragnano lies above Naples, and the wind that sweeps through its streets has been drying pasta there for centuries. Pastificio dei Campi follows this tradition: durum wheat from Italy, bronze dies, and slow drying at a low temperature. The result is rough, absorbs sugo like a sponge, and retains its shape when cooked. Spaghetti, Paccheri, Mafaldine, Mezzi Rigatoni. What more do you need? Or do you?