Made with 100% natural ingredients. Pasta Di Gragnano P.G.I. 100% Italian Durum Wheat Semolina. Bronze dye extrusion. Emilia’s pastais made in the small Italian hill town of Gragnano, the birthplace of dried pasta, where pasta-making traditions date back to the late 16th century. At Emilia’s there is a shared belief that the less we interfere with the natural process of pasta making the better. Emilia’s only use 100% Italian Durum wheat grown in the sunny fields of Tavoliere delle Pugile, Basilicata, Molise and Marche. The pasta is slow dried at low temperatures, using traditional techniques, which is suggested to produce a better digestible pasta.
