Spaghetti Pasta Gragnano IGP
$14.99
Gragnano Pasta
Gragnano is traditionally known for its exceptional geographical area, which is located in the heart of the Lattari Mountains. Famous for its “white gold” or macaroni, Gragnano became the“Citta della Pasta” (City of Pasta)....
About our Gragnano Pasta
Gragnano sits between the Lattari Mountains and the Bay of Naples, and its pasta makers once dried long strands in the streets, using the mix of sea breeze and mountain air. Today the name is protected: only pasta made inside the town, with durum wheat semolina and local spring water, can carry the Pasta di Gragnano IGP mark.
Our Gragnano pasta is pushed through bronze dies, which leave a rough, almost chalky surface, then dried slowly at low temperature. That texture is what makes sauce cling instead of sliding off. Pick paccheri or mezzi paccheri for ragu and seafood, calamarata for squid and tomato, spaghetti or linguine for clams and olive oil, and lasagne sheets for a Sunday bake.
Common questions
What does IGP mean on Gragnano pasta?
IGP (Indicazione Geografica Protetta) is the EU's Protected Geographical Indication. It means the pasta was made in Gragnano following the rules for that name, including durum wheat semolina, local water and bronze-die extrusion.
Why is bronze-cut pasta rough?
The bronze die scratches the surface of the dough as it is pushed through. The rough, porous finish holds sauce much better than the smooth surface left by Teflon dies.
How long should I cook it?
Follow the time on the bag and start tasting two minutes early. Slow-dried pasta keeps its bite, so finishing the last minute in the pan with your sauce works well.