Pasta di Gragnano online

Gragnano pasta is one of the best known and most renowned Italian excellences. The selection you find here comes from the best regional and local pasta factories and is the result of careful research by our tasters and selectors. We chose the best artisanal pasta in Gragnano through the evaluation of various elements such as the raw materials belonging to our short supply chain, artisanal processing methods, natural drying processes, innovative packaging for perfect preservation.

In fact, it was here, in Gragnano, near the magical city of Naples, that the idyllic microclimatic conditions were identified for the special production of this particular type of pasta, characterized by a ventilated, sunny climate with the necessary humidity to ensure proper drying.

Pasta di Gragnano IGP: pasta for real Italians!

The online sale of these Gragnano products follows the philosophy of Spaghetti and Mandolin, that is, to give lovers of Italian cuisine and excellent products the opportunity to comfortably have products that are otherwise difficult to find at home. Shipping and packaging follow strict rules that allow all the characteristics and organoleptic properties of the product to be preserved

When we talk about pasta di Gragnano we refer to a real institution of Italian cuisine. This is not only a widespread and appreciated product, but also a part of the culinary history of Italy, just think that the first pasta factories, strictly family-run, that began to produce this type of pasta appeared as early as 1500.

The origins of Gragnano pasta

Geographically speaking, the origins of this pasta are obviously in the area of Gragnano, near Naples, in Campania. The reason is linked to the presence of a particular microclimate that intertwines wind, sun and humidity to create ideal conditions for the natural drying of the special Gragnano pasta. Yes, because the dough that is the basis of this local food is obtained from the combination of durum wheat semolina with water from the Gragnano spring aquifer. So everything is born and develops right here.

The production of Gragnano pasta began towards the end of the 16th century, a period that coincided precisely with the appearance of the first family-run pasta factories. Until the 17th century, pasta was a rare food because the diet of the people who lived in the area at the time consisted mainly of bread and vegetables. Precisely because of the terrible famine that struck the Kingdom of Naples in 1764, pasta became a fundamental food thanks to its nutritional qualities and the fact that, once dried, pasta could be easily preserved for long periods of time. In this same period, an invention also saw the light of day that made it possible to produce larger quantities of pasta, also called white gold, at a lower cost, i.e. pressing the dough through dies, thus eliminating part of manual labor.

Gragnano pasta: smooth or ribbed?

Over time, Gragnano pasta has also undergone an enrichment in its processing methods, thanks to which today we can find different varieties and types. Among all of them, the difference between a smooth and ribbed pasta should be mentioned: a double possibility to which many uses in the kitchen are also linked. Those who prefer smooth Gragnano pasta are usually a lover of lightness, while opting for the striped variant often means combining full-bodied and important sauces because the pasta made in this way is able to hold the sauces very well. In our online shop, in order not to be mistaken, we offer you both.

Pasta formats

The Gragnano PGI pasta that we offer you here for sale online is available in numerous formats, smooth or striped, more or less known. The most classic forms of long pasta, namely spaghetti, linguine and mafaldine. Short pasta such as penne rigate or smooth, half-sleeves, paccheri or half-paccheri, tortiglietti, lumaconi rigati, rigatoni, eliconi and much more. Then there are the characteristic formats that are found only in the large Gragnano IGP pasta family: giant pennoni rigati, pennoncini, mixed pasta, scialatelli, fusilli al ferretto, short mafaldine, Neapolitan ziti and more. In fact, each format has its perfect condiment that will allow you to live a real gourmet experience!

Pasta di Gragnano: cooking times

It is certainly the pasta most loved by Italian starred chefs, but not only that, because, thanks to its particular processing and raw materials, it is able to give their dishes an extra touch both in terms of the final taste test and in terms of presentation. Gragnano PGI pasta, in fact, is characterized by a long cooking time that is generally between 9 and 16 minutes. In fact, only pasta of the best quality and workmanship like that of Gragnano can withstand such cooking without turning into a “shapeless mass” with a decidedly uninviting appearance. This peculiarity is made possible by the type of wheat used to produce it, that is, only the best 100% Apulian durum wheat.

Bon appetit with a nice plate of Gragnano IGP pasta