Pasta di Gragnano

Durum wheat semolina is a high-quality wheat product used in traditional pasta making. It is minimally processed and retains a good amount of protein and fiber. This ingredient is a staple in Mediterranean diets, known for its nutritional benefits.

Water is a basic ingredient used to hydrate and bind the semolina into dough. It is essential for the pasta-making process but does not contribute nutritional value. The quality of water can affect the texture and quality of the final product.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Niacin, also known as vitamin B3, is added to enrich the pasta. It is essential for energy metabolism and maintaining healthy skin and nerves. The enrichment process helps restore nutrients lost during wheat processing.

Iron lactate is used to fortify the pasta with iron, an essential mineral for oxygen transport in the blood. It is a bioavailable form of iron, improving absorption compared to some other forms. Fortification helps prevent iron deficiency anemia.

Thiamine mononitrate is a form of vitamin B1 used to enrich the pasta. It plays a crucial role in carbohydrate metabolism and nerve function. Enrichment compensates for nutrient losses during processing.

Riboflavin, or vitamin B2, is added to enhance the nutritional profile of the pasta. It is important for energy production and cellular function. The enrichment process ensures adequate intake of this essential nutrient.

Folic acid is a synthetic form of vitamin B9 used to fortify the pasta. It is crucial for DNA synthesis and cell division, particularly important during pregnancy. Fortification helps prevent neural tube defects and supports overall health.