What it is
Tofette is a short pasta from Gragnano with PGI status, bronze-die extruded for a firm surface that holds sauce. The current reference is the 12 x 500 g format by Di Martino.
Producer and format
Pastificio Di Martino is the producer named in the product information, with a pasta-making history stated from 1912 in Gragnano. The professional carton contains 12 packs of 500 g.
Ingredients and allergens
The documented ingredients are durum wheat semolina and water, without eggs. The product contains gluten from wheat, so kitchens should keep this allergen information clear in storage and service.
Organoleptic profile
The bronze-die surface gives the short pasta a textured finish that carries sauces. Its wheat profile is clean and suitable for savoury pasta dishes, baked preparations and recipes with a structured sauce.
Professional uses and quantities
Use about 80 to 100 g of dry pasta as a starting portion and adjust to the menu and service style. The stated cooking time is 11 minutes al dente; test the texture before sending the dish.
Errors to avoid
Do not rinse the pasta after cooking or leave it in water beyond the required time. Avoid heavy sauces that hide the pasta texture, and keep the gluten information visible for the kitchen team.
Storage and handling
Store the sealed packs in a cool, dry place protected from humidity and strong odours. Keep the carton organised, rotate stock by arrival and close opened packs so the semolina pasta stays protected.
LAPA logistics and who it is for
LAPA supplies the 12 x 500 g professional carton across Switzerland for restaurants, hotels, catering teams, pasta kitchens and retailers that need a documented Gragnano pasta format for regular service.
