€ 2,74 for 500g
The production of Gragnano pasta is quite simple. An excellent selected grain, water from Monte Faito, great kneading machines, and the piece that made the difference: the bronze die. The dough is pressed onto this component which produces various shapes of long and short pasta with the characteristic of being rough and textured. Porous, ideal for sauces in the Neapolitan and Campanian style and for tomato sauces. The ability of this pasta to absorb condiments is indeed unique and unparalleled. Furthermore, it is a pasta that is dried at low temperatures, between 40 and 80 °C. The longer the drying time, the better the quality of the pasta will be, especially during cooking, maintaining a nice firmness and integrity of shape.
The caserecce from Gragnano are excellent for all types of vegetable and tomato sauces. But we recommend them with pesto alla genovese. We can also adapt them to another traditional Italian recipe like Sicilian caponata. Great for seafood-based sauces.
€ 2,74
for 500g
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Campania
Gragnano durum wheat semolina
