The pasta is made exclusively with Italian durum wheat semolina, provided by selected partners. The flour is obtained by grinding the wheat and it gives to the pasta an amber color and protein elements that are transformed into gluten in processing as a result of hydration.
Gluten is the backbone of the pasta, in fact it determines the elasticity in cooking, a pleasant smell and a slightly salty taste.
Gerardo Di Nola Pasta Factory was founded in 1870 in Gragnano Italy. Known as the city of Pasta, Gerardo Di Nola is one of Five Historic Factories that produces Artisanal Pasta through unique work ethics that maintain tradition and quality. Gerardo Di Nola pasta is made only with 100 percent Italian Durum Wheat Semolina which is extruded only through bronze die cuts. This gives the pasta a rough texture so it holds any type of sauce. The slow drying process of 15 to 24 hours and low temperatures is an important step of its production. Short pasta is dried on wooden frames, while the long pasta are arranged on rods & then on bogies. Gerardo Di Nola is recognized by Michelin Chefs around the world, and is proudly served in the Vatican.