Pasta was not invented in Gragnano. But it's here that it became nu bigiù, (a bijou) and started to be produced on a large scale, with the original cuts gradually being added to. Varieties of pasta reflect the dies used to make them, veritable jewels of fluid dynamics, in which every detail - section, number of grooves, curvature, length, flow rate of the pasta mix - is painstakingly studied to ensure uniform results. The art of Neapolitan cooking is based on the principles of physics.