Speciality cuts 8-25 Spaghetti lunghi

8-25

Speciality cuts


Spaghetti lunghi


faccella e zzucchero

Speciality cuts 8-25 Spaghetti lunghi

N°8-25  Speciality cuts

Spaghetti lunghi  faccella e zzucchero

The characteristic curve showing the long spaghetti is formed because they are dried according to the old system, hung with a stick. The perfect curve is quality assurance of the dough which spaghetti are made with, in fact if they are not respect certain benchmarks, the fresh spaghetto it will break for his own weight or at least the curve would be flattened. During the nineteen century the streets of Gragnano offered an unusual and fascinating spectacle, space as they were by files and files of lined benches that held the pipes filled with vermicelli and macaroni hung to dry in air, in the sun and in the wind. Since the drying was and it is the most difficult step in the manufacture of pasta, in Gragnano the route of the roads was designed specifically for this function requirement. In fact, if now the ideal temperature can be set with sophisticated thermostats with absolute precision for each draw, once skill and insight were essential to hear the time, foresee any changes and, consequently, have the benches in the right direction or shelter them to avoid weather incidents damaging to the quality of pasta.

COOKING

11

Weight:  500 g

Pasta:  durum wheat flour pasta

Drawing:  bronze

Surface:  rough

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