The production of the Mafaldine di Gragnano is very simple. Pastai di Gragnanesi pasta factory selects the best Organic Durum Wheat  and water. 
The Italian Pasta di Gragnano is chewier, nuttier, and rougher textured than most supermarket brands.
Mafaldine Pastai Gragnanesi I.G.P. (Protected Geographical Indication). A special long cut shaped like a ribbon enriched by precious curls. The origin of this shape seems to refer to a pretty girl named "Mafalda" with curly hair, who inspired the pasta maker, or to the princess Mafalda di Savoia. This cut is originated from Naples, Italy.
. The Pasta di Gragnano should be cooked "al dente", which means only to the point at which the pasta is still firm, then added to the sauce where it will cook a little more.
500 gram package