{"id":5485,"date":"2026-02-26T11:50:23","date_gmt":"2026-02-26T11:50:23","guid":{"rendered":"https:\/\/www.lafabbricadellapastadigragnano.com\/?p=5485"},"modified":"2026-04-29T15:25:33","modified_gmt":"2026-04-29T15:25:33","slug":"acqua-gragnano-segreto-2","status":"publish","type":"post","link":"https:\/\/www.lafabbricadellapastadigragnano.com\/fr\/acqua-gragnano-segreto-2\/","title":{"rendered":"De la source \u00e0 l\u2019assiette : pourquoi l\u2019eau de Gragnano compte vraiment"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Lorsque l\u2019on parle de p\u00e2tes de qualit\u00e9, on \u00e9voque le bl\u00e9 et le tr\u00e9filage au bronze. Rarement l\u2019eau. Pourtant, elle accompagne les p\u00e2tes \u00e0 chaque \u00e9tape de leur existence : elle na\u00eet dans la p\u00e2te, en d\u00e9termine la structure, r\u00e9git la cuisson et devient partie int\u00e9grante de la sauce.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pourquoi nous utilisons encore l\u2019eau de la source Imbuto<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La <a href=\"https:\/\/www.lafabbricadellapastadigragnano.com\/fr\/la-storia\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong><em>histoire<\/em><\/strong><\/a> della pasta di Gragnano inizia nella <strong><em><a href=\"https:\/\/www.atlasobscura.com\/places\/valle-dei-mulini-valley-of-the-mills\" target=\"_blank\" rel=\"noreferrer noopener\">Vall\u00e9e des Moulins<\/a><\/em><\/strong>, o\u00f9 pendant des si\u00e8cles l\u2019eau descendant des Monti Lattari a actionn\u00e9 les roues des moulins et moulu le grain. Le territoire compte plusieurs sources, mais parmi elles, c\u2019est la source s\u00e9culaire Imbuto que nous utilisons encore aujourd\u2019hui pour notre production. Ce n\u2019est pas un choix symbolique, mais une continuit\u00e9 concr\u00e8te. La m\u00eame eau qui transformait autrefois le grain en farine entre aujourd\u2019hui dans la p\u00e2te de nos p\u00e2tes, maintenant vivant le lien avec le territoire.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">L\u2019eau en cuisine : un \u00e9quilibre \u00e0 respecter<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">M\u00eame \u00e0 la maison, l\u2019eau fait la diff\u00e9rence. Elle doit \u00eatre abondante \u2014 au moins un litre pour 100 grammes de p\u00e2tes \u2014 afin d\u2019assurer une cuisson uniforme et stable. Le sel, environ 10 grammes par litre, doit \u00eatre ajout\u00e9 uniquement lorsque l\u2019eau bout : il ne sert pas seulement \u00e0 assaisonner, mais aide les p\u00e2tes \u00e0 conserver leur structure et leur consistance.\nEt puis il y a le temps. Les p\u00e2tes doivent \u00eatre \u00e9goutt\u00e9es al dente, encore l\u00e9g\u00e8rement fermes au centre, car elles finiront leur cuisson dans la sauce.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"645\" src=\"https:\/\/www.lafabbricadellapastadigragnano.com\/wp-content\/uploads\/2025\/10\/Al-Dente-Definitivo-1024x645.jpg\" alt=\"Kit Al Dente\" class=\"wp-image-5294\" srcset=\"\" sizes=\"(max-width: 1024px) 100vw, 1024px\" data-srcset=\"\" \/><figcaption class=\"wp-element-caption\"><em>\u00a9 La Fabbrica della Pasta di Gragnano<\/em><\/figcaption><\/figure>\n\n\n\n<div class=\"wp-block-buttons has-custom-font-size has-small-font-size is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-fe48e5de wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.lafabbricadellapastadigragnano.com\/fr\/larte-della-pasta-al-dente\/\" target=\"_blank\" rel=\"noreferrer noopener\">D\u00e9couvrez Al Dente !<\/a><\/div>\n<\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Un ingr\u00e9dient qui lie et qui ne doit pas \u00eatre gaspill\u00e9<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Riche en amidon, l\u2019eau de cuisson est un liant naturel : ajout\u00e9e progressivement lors du m\u00e9lange final, elle cr\u00e9e une \u00e9mulsion et rend la sauce onctueuse sans rien ajouter d\u2019autre.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Elle peut aussi avoir une seconde vie. Conserv\u00e9e dans la casserole, gr\u00e2ce \u00e0 l\u2019amidon qu\u2019elle contient, elle peut servir pour un premier rin\u00e7age de la vaisselle, r\u00e9duisant ainsi le gaspillage.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Quando si parla di pasta di qualit\u00e0, si citano il grano e la trafila al bronzo. Raramente si racconta l\u2019acqua. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5487,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[205,254,195,253],"class_list":["post-5485","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-al-dente","tag-gionata-internazionale-dellacqua","tag-pasta-di-gragnano","tag-valle-dei-mulini"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>L\u2019acqua di Gragnano fa davvero la differenza?<\/title>\n<meta name=\"description\" content=\"In occasione della Giornata dell\u2019Acqua scopri il ruolo fondamentale dell\u2019acqua di Gragnano nella produzione e cottura della pasta ...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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