Pastificio D'Aniello

Pastificio D'Aniello is a pasta maker in Gragnano, Campania. It works at Via Roma 23, inside the historic Alfonso Garofalo pasta works, a building now regarded as industrial archaeology. According to the maker, the choice of this site reflects its aim of keeping artisanal methods alive alongside modern technology.

Since 2016 D'Aniello has belonged to the consortium that protects Pasta di Gragnano PGI, and it makes pasta to the PGI specification: durum wheat semolina kneaded with water from the local aquifer. The grain is Italian only; it is selected with partners, the Agrisemi Minicozzi farm, and milled into semolina by Molino Resce.

Production has five stages: kneading and gramolatura, extrusion through bronze dies, drying in static cells at 40–55 °C for 18 to 60 hours depending on the shape, cooling and stabilisation, and packing by hand within 24 hours of drying.

The core range is dry durum wheat pasta with PGI status in the Pasta Lunga IGP and Pasta Corta IGP ranges, plus special shapes such as cannelloni, long ziti and fusilli al ferretto. The company also sells wholegrain and gluten-free pasta, regional shapes (trofie, cavatelli, orecchiette), tomato passata and olive oil. Shapes include spaghetti, linguine, paccheri, rigatoni, penne and casarecce.