Spaghettone Pasta di Gragnano IGP

Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Spaghettone Pasta di Gargnano are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!