Pastificio D'Aragona

Pastificio D'Aragona, established in 2013, is an Italian pasta producer located in Gragnano, Campania - a town renowned for its rich pasta-making heritage. Drawing from over fifty years of experience in the art of white flour production, the company is dedicated to crafting high-quality pasta that embodies the authentic flavors of the region.

Pastificio D'Aragona uses semolina derived exclusively from Italian durum wheat, ensuring superior quality and flavor in their pasta products. The pasta is extruded through bronze dies, resulting in a rough texture that enhances sauce adherence, a hallmark of traditional Gragnano pasta.​ Emphasizing traditional methods, the pasta undergoes a slow drying process at low temperatures, ranging from 14 to 60 hours depending on the shape, to preserve its nutritional value and taste.​