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  • Writer's pictureErmanno Lelli

Pasta Di Gragnano

My family lives right there :)

Although Gragnano may not have the views that Amalfi's neighbors do, it has a significant history all its own: It's the birthplace of dried pasta, which can be found in countless shapes throughout Italy. In Northern Italy, tortellini and tagliatelle are renowned for their freshness, while Southern Italy reigns supreme in their dried pasta category, including penne, spaghetti, and maccheroni. Gragnano is positioned at the epicenter of its production because of its geographic location in the Gulf of Naples.

What Is Pasta Di Gragnano?

Durum wheat semolina, harvested from the hillsides of the Gragnano region, is paired with pure spring water to make Pasta di Gragnano. Although evidence of milling dates back to Roman times, the town's first family-run pasta companies were founded in the 16th century.

Pasta di Gragnano is made in the following stages: kneading, extruding or drawing, drying, cooling, stabilization, and packaging. All of these stages are carried out in the Municipality of Gragnano's territory in the province of Naples, utilizing the Gragnano pasta makers' expertise. Pasta di Gragnano comes in a variety of shapes but is always wrinkled. When cooked, the pasta is solid, elastic, uniform consistency, and always al dente.

In fact, once tasting this toothsome pasta, it isn't easy to fathom eating anything else. Wheat flavors shine through each noodle, and the texture of the pasta has a true bite, elevating it to the status of a star of the dish rather than a mere sidekick for scooping up the sauce.

It’s just another planet and much easier to digest

Reasons for the Deliciousness of Pasta Di Gragnano

The first reason for the deliciousness of pasta di Gragnano is the suitable environment. Gragnano is a small town south of Mount Vesuvius and a short drive from Sorrento. It is shielded by the Apennine Mountains and enjoys a sea breeze that carries humidity from the coast. When combined with watermills, the ideal circumstances for manufacturing and drying this unique pasta appear.

Secondly, Pasta di Gragnano has been declared a PGI ("Protected Geographical Indication") product by the European Union, indicating that it passes stringent standards to acquire this label.

  1. The pasta dough is extruded through a bronze die, which imparts a coarse texture to the pasta, allowing the sauce to cling to each noodle.

  2. Pasta di Gragnano is always made with high-protein Durum wheat to maintain the pasta al dente through the cooking process.

  3. The dough is prepared with Gragnano water, which is low in calcium & other minerals and so does not change the semolina's structure.

  4. The pasta is dried at a moderate temperature to preserve the wheat's quality and flavor.

Pasta Di Gragnano Distinctive Shapes

Today, over 200 different pasta shapes are produced in Gragnano. Calamarata, Vermicelli, Penne, Pennoni, Caccavella, Paccheri, Conchiglioni, or Schiaffoni, and Gragnano Fusilli are among some of the unique shapes available. The sauces are prepared to suit the size, texture, and shape of each type of pasta.

Italians are fastidious about tradition, which implies that pasta pairings are taken very seriously. If you're making a sauce containing minced meat, you'll have to choose a shelled pasta that will hold the ingredients together. If you're eating bean soup, use little tubes to keep the beans trapped within the noodles. Likewise, when you have tomatoes on hand, the best shape to choose is spaghetti. This is the secret of a Mediterranean diet that they use basic ingredients and combine seasonal produce, meat, and fish into their diet.

Our famous pasta, made to be the highest in quality and taste online.

Paccheri Pasta with Roasted Cauliflower: A Simple Recipe

This recipe requires few simple ingredients:

  • Paccheri

  • Capers

  • Cauliflower

  • chili flakes

  • Garlic

  • Olive oil

  • Salt and pepper

  • parsley (for garnishing)

The pasta will be ready by following these simple and super easy steps:

  1. Preheat the oven to 200°C/400°F, and line a baking sheet with parchment paper.

  2. Cut cauliflower into florets. Drain the capers. Peel and finely chop the garlic.

  3. Put cauliflower in the prepared baking sheet. Sprinkle olive oil and season with salt & pepper. Roast for approximately 18 minutes, or until golden brown and soft.

  4. In the meantime, prepare paccheri pasta following the package instructions. Drain and save some pasta water.

  5. In a medium saucepan, drizzle some olive oil. Add garlic and Chile flakes, gently cook. Then Sauté capers for approx. 2 minutes, and add roasted cauliflower. Toss to mix. Add prepared paccheri pasta and mix well to combine. Garnish with parsley and serve. Enjoy!


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