Afeltra Caserecce Pasta di Gragnano

Caserecce from Afeltra are made with the best Durum Wheat Semolina that is mixed with water from Gragnano. Afeltra uses only traditional bronze extruding machines which give the artisanal pasta a rough a porous texture. These pores will absorb the pasta sauce much better when finishing the dish! Afeltra Caserecce 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!