La Fabbrica della Pasta
Pasta factory of the Moccia family in Gragnano, Campania, founded in 2006: over 150 shapes of Pasta di Gragnano PGI and a gluten-free line.
La Fabbrica della Pasta di Gragnano, usually shortened to La Fabbrica della Pasta, is a pasta factory in Gragnano, the town near Naples in Campania known for its dry pasta. It is run by the Moccia family. According to the company, the family's pasta making goes back to the early 20th century, when great-grandparents founded a first pasta factory and exported pasta in wooden crates. In 1976 Mario Moccia senior restored the old Afeltra pasta factory, and in 2006 the Moccia brothers founded the present company; today Antonino and Mario, third- and fourth-generation pasta makers, lead production.
The company is a member of the Pasta di Gragnano consortium and states that in 2012 it was the first to be certified for Pasta di Gragnano PGI; it also holds BRC, IFS and organic certifications. The pasta is made from first-extraction durum wheat semolina from a short Apulian-Lucanian supply chain and Gragnano spring water. The dough is mixed slowly under vacuum, drawn through bronze dies (some of them patented) and dried for 24 to 48 hours at low temperature, starting from 45 °C.
The range counts over 150 shapes: the main Pasta di Gragnano IGP line with long and short pasta, historic Gragnano shapes, fusilli, lasagne and designer formats; Gli Integrali (wholegrain); Gli Aromatizzati (flavoured); and Senza Glutine, about 40 gluten-free shapes from maize and rice flour. The factory also houses a small pasta museum.
Facts
| Year founded | 2006 |
|---|---|
| Country | Italy |
| Region | Campania (Gragnano) |
| House range | Pasta di Gragnano IGP, Gli Integrali, Gli Aromatizzati, Senza Glutine |
What it includes
How it connects to Pasta
La Fabbrica della Pasta → kind of → Pasta brands and producers → kind of → 🍝 Pasta
Links
- What it contains
- Semolina
- Part of
- Pasta brands and producers
- Similar and different
- Pasta di Gragnano
Frequently asked questions
Who runs La Fabbrica della Pasta?
The Moccia family of Gragnano; production is led by Antonino and Mario, third- and fourth-generation pasta makers.
When was La Fabbrica della Pasta founded?
The present company was founded in 2006 by the Moccia brothers; the family's pasta making goes back to the early 20th century.
Does La Fabbrica della Pasta make gluten-free pasta?
Yes, a separate line of about 40 gluten-free shapes from maize and rice flour, authorised by the Italian Ministry of Health in 2012.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Pasta di Gragnano — Dry pasta with an EU protected geographical indication: durum wheat semolina and water, bronze dies, made only in Gragnano near Naples.
Similar
Il Re della Pasta · Ducato d'Amalfi · Antiche Tradizioni di Gragnano · Pastificio dei Campi · Gragnano in Corsa · Pastificio Gentile
Sources
- La Fabbrica della Pasta di Gragnano — La Storia
- La Fabbrica della Pasta di Gragnano — Azienda
- La Fabbrica della Pasta di Gragnano — Produzione
- Consorzio di Tutela della Pasta di Gragnano IGP — I consorziati