Since 1848, Afeltra has produced its celebrated pasta and sauces in Gragnano, Campania. As early as the 11th century, the first flour mills were constructed along the waterways flowing from Monti Lattari and by the mid 1800s, premiere pastifici like Pastificio del Cavaliere Olimpio Afeltra were air-drying each piece of pasta in the Mediterranean breeze. Today, the more things change, the more they stay the same: Afeltra makes pasta in that same pastificio, uses that same water from Monti Lattari and air dries each shape in that same Mediterranean breeze.
Spaghetti translates to small strings, and their classic strands are symbolic of the Italian culinary tradition. Each shape is air dried slowly to obtain the best texture and flavor. For a classic Italian dish, pair this spaghetti with a delicious tomato sauce and create pasta al pomodoro.
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