Pastificio Giuseppe Afeltra is a company who rests on strict and solid foundation of tradition and culture in the excellence of Italian Gastronomy. For these reasons, the company’s mission is to pursue the high quality not only in the production of Artisan Pasta in Gragnano. Here then are born the Extra Virgin Organic Olive Oil, produced exclusively in the Cilento Park, the Red Wine of Gragnano D.O.P. and, given the excellent quality of semolina selected for Pasta, Artisan Panettone too: fresh, light, nutritious and healthy (available with and without candied fruit).
Giuseppe Afeltra’s Pasta Factory produces a great variety of high quality pasta shapes, the most popluar being his maccheroni, spaghetti, mafalde and fusilli, all extruded through bronze dies.
The craftsmanship that goes into our pasta follows the teachings of ancient traditions. We use only traditional bronze processing and extruding machines (dies), which work the dough in the same slow and patient way handed down to us by the pasta masters of Gragnano.
The dough is a mixture of the best durum wheat flour and the local water.
Oven drying times can vary between 18 and 48 hours in thermostatic ovens and for some past shapes it can take up to two days, just so that we can obtain the right porosity to better absorb sauces and condiments together with the typical consistency that gives our pasta an unmistakable aroma and taste.