The pasta di Gragnano is one of the most well-known and renowned Italian excellences. The selection you find here comes from the best regional and local pasta makers and is the result of careful research by our tasters and selectors. We have chosen the best artisan pasta from Gragnano by evaluating various elements such as the raw materials belonging to its Short Supply Chain, artisanal processing methods, natural drying processes, and innovative packaging for perfect preservation.
It was right here, in Gragnano, near the magical city of Naples, that the idyllic microclimatic conditions for the special production of this particular type of pasta were identified, characterized by a ventilated, sunny climate with the necessary humidity to ensure proper drying. The pasta di Gragnano is a product of excellence from our beautiful country obtained by kneading durum wheat semolina and spring water from the local aquifer, a process that highlights its strong territorial characteristics and indeed, not by chance, since October 2013 the name "Pasta di Gragnano" has been recognized as Protected Geographical Indication (PGI).
One of the best known and most renowned excellences on the Italian gastronomic scene: the legendary pasta di Gragnano IGP! Discover our selection!
The online sale of these Gragnano products follows the philosophy of Spaghetti e Mandolino, which is to give lovers of Italian cuisine and excellence the opportunity to conveniently have products at home that are otherwise difficult to find. Shipping and packaging follow strict regulations that preserve all the characteristics and organoleptic properties of the product.
When we talk about Gragnano pasta, we refer to a true institution of Italian cuisine. It is not just a widely appreciated product, but also a part of Italy's culinary history; just think that the first family-run pasta factories that began producing this type of pasta appeared as early as the 1500s.
Geographically, the origins of this pasta are obviously located 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 the ideal conditions for the natural drying of the special Gragnano pasta. Yes, because the dough that forms the basis of this local food is obtained from the union of durum wheat semolina with water from the spring aquifer of Gragnano, as we explained in the article "How Gragnano Pasta is Made". Everything thus begins and develops right here.
The production of Gragnano pasta began around the end of the 16th century, a period that coincided with the appearance of the first family-run pasta factories. Until the 17th century, pasta was a rarely consumed food, as the diet of the people living in the area mainly consisted of bread and vegetables. Due to 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, it could be easily preserved for long periods. During this same period, an invention emerged that allowed for the production of greater quantities of pasta, also known as white gold, at a lower cost, namely pressing the dough through dies, thereby eliminating some of the manual labor.
Over time, Gragnano pasta has also enriched itself with processing methods that allow us to find different varieties and types today. Among them, the difference between smooth and ridged pasta is noteworthy: a dual possibility that is also associated with various uses in the kitchen. Those who prefer smooth Gragnano pasta are usually lovers of lightness, while opting for the ridged variety often means pairing it with rich and important sauces because such pasta can hold sauces very well. We, in our online shop, offer you both options to ensure you can’t go wrong.
Gragnano IGP pasta is available in numerous shapes (here we have described the most commonly used shapes), smooth or ridged, more or less well-known. The most classic shapes of long pasta include spaghetti, linguine, and mafaldine. The short pasta includes rigatoni or smooth penne, half sleeves, paccheri or half paccheri, tortiglietti, ridged lumaconi, rigatoni, eliconi, and much more. There are also characteristic shapes found only in the large family of Gragnano IGP pasta: giant rigatoni pennoni, pennoncini, mixed pasta, scialatelli, wire fusilli, short mafaldine, Neapolitan ziti, and more. Each shape indeed has its perfect seasoning that will allow you to experience a true gourmet experience!
Want a traditional recipe? Discover it here!
It is undoubtedly the pasta most beloved by Italian star chefs, but not only, as, thanks to its particular processing and raw materials, it is capable of giving their dishes an extra touch both in terms of final taste test and presentation. Gragnano IGP pasta is characterized by a long cooking time, which generally ranges from 9 to 16 minutes. Only pasta of the highest quality and craftsmanship, like that from Gragnano, can withstand such cooking without turning into a "mushy mass" with a decidedly uninviting appearance. This uniqueness is made possible by the type of wheat used to produce it, namely only the best Apulian durum wheat at 100%.
Enjoy your meal with a nice plate of Gragnano IGP pasta!
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