Bronze die cut, dried at low temperatures and made in Gragnano the birthplace of dry pasta, our Pasta Gragnanese pasta not only taste better and retain all of their goodness when cooked, they also have plenty of surface area to absorb the flavour and liquid of the sauce with which it they are served.
This long pasta triple pack includes:
1 x Spaghetti Pasta di Gragnano 500g
Spaghetti can be served with hot or cold sauces, both tomato or vegetable as well as spicy sauces with oil and chilli. This type of pasta is also perfect with fish and shellfish sauces.
1 x Fettuccine Pasta di Gragnano 500g
These long, wide strands get their name from the Italian "fettuce" meaning ribbons. This is a versatile pasta that can be prepared in many ways. Particularly adapted to oil or butter-based sauces, as the sauce goes a long way, coats the pasta evenly and also helps to prevent the strands of pasta from clumping together.
1 x Linguine Pasta di Gragnano 500g
The name Linguine refers to the flattened shape similar to a little tongue (lingua).
We recommend cooking linguine with fresh tomato, vegetable and spicy sauces, porcini mushrooms or fish, shellfish and cheese sauces. Also delicious with saffron, radish and ginger.
Produced by: Pastai Gragnanesi
Our producer - Pastai Gragnanese
Our main selection of pasta is produced by Pastai Gragnanese from Gragnano, the birth place of pasta near Naples.
Pastai Gragnanese have been making pasta with passion since 1980 following ancient methods passed down from generation to generation over the last four hundred years.
If you are passionate about pasta you may be familiar with Gragnano pasta. So why is it so special? What does the name really mean? The name itself implies a location and style of production, much the same way that a DOC wine appellation does.
To be called Pasta di Gragnano IGP, the pasta must be produced in a legally defined area in and around the Bay of Naples and it must be made by mixing durum wheat with the calcium poor water of the Monti Lattari Mountains.
The method of production is crucial too. The dough is forced through rough bronze forms (trafilata al bronzo) and dried at low temperatures in the mountain air for at least a day (normal industrial pasta is dried in a few hours). The slow approach ensures better flavour and means the pasta retains its nutrient
Water, Durum Wheat Semolina.
|Typical value||Per serving ()||Per 100|