Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta. There, a consortium of small producers, the Cooperativa di Pasta Gragnano, produces the region’s most traditional cuts, strictly adhering to artisan production techniques of yesteryear.
Using only bronze dies and slow-drying techniques, the Cooperativa crafts pasta of unbelievably rough texture and palate-bursting flavor. Today, they are at the forefront of a local effort to preserve the artisan traditions behind the legendary Gragnano name.
Meaning “sheet,” sfoglia are wide noodles that are typical of the area around Naples. About half the length of a typical lasagna noodles.
