For our greediest customers we put...
This is for sure the most loved and known type of Pasta. Spaghetti can be eaten following lots of different recipes, but some of the most popular condiments are Carbonara sauce (with bacon and eggs) and the classic fresh tomato sauce with basil.
"Linguine" of Gragnano PGI (similar to Spaghetti but with a flat shape) is perfect with seafood sauces accompanied with a good white wine.
Bucatini is a shape of pasta typical of Central Italy, in particular of the area around Rome. They are like big spaghetti but with a hollow in the center and are usually matched with simple but savoury, strong sauces like "cacio e pepe" or the famous "Amatriciana".
"anellini" (little rings) are a typical shape of pasta from Sicily. In tradition they are oven cooked ti prepare delicious timbales with ragù sauce, peas and plenty of cheese.
Elicoidali is a type of Pasta having a striped tubular shape, resembling a propeller (“elica” in Italian). Thanks to its stripes it is perfect for lots of recipes. Excellent with fresh tomato sauce.
The name "Zite" associates to this kind of Pasta the characteristic to be smooth like an other typical kind of pasta of Campania which have this name. Penne Lisce Zite, thanks to their shape, keep sauces inside and they are perfect with meat, sausages ans mushrooms sauces.
Caserecce is a smooth shape of pasta, rolled like a little parchment. It is typical of Sicily and other southern Italian regions. Caserecce are perfect with classic ragu sauce, even though its smooth and porous surface is ideal with every type of sauce, from traditional ones to the simpliest.
Gnocchetti Rigati is a southern Italy's version of Gnocchi, and is made with durum wheat instead of potato flour but with the same shape.
Cavatappi is a shape of pasta similar to Fusilli. Their rough surface makes them perfect both for solid and creamy sauces.
An ancient legend tells us about the birth of the pasta "ca pont", meaning with the point. Coming back home after his working day, a pasta maker saw his daughter sharpening a piece of long pasta in order to use it like a pen, dunking it in the inkpot's ink.
Tagliatelle Gragnano Pasta PGI (similar to Spaghetti but with a flat shape) is perfect with full bodied sauces, like meat, pesto or tomato.
This perfectly rough gluten free pasta is perfect for those who love Mediterranean diet and it is specifically formulated for people who are intolerant to gluten.
One of the most original shapes made by the artisan Pasta factory "La Fabbrica della Pasta". The quality of Gragnano Pasta meets creativity, giving birth to a shape wich perfectly suits every condiment, from the most elaborated to the simplest, like Pesto Genovese or classic tomato sauce.
This type of pasta looks like squid rings and it's typical of Naples region. It is perfect with fisch condiments and sauces. The porosity and unique taste of this pasta is the result of a traditional production method, consisting in bronze drawing and low temperature drying.
This famous shape of Pasta was born thanks to a particular anecdote. At the end of 19th century, little boys ("scugnizzi") used to pick up "minuzzaglia" (rests of pasta fallen down during the drying along the streets) on the floor. Sometimes they tried to keep them and when the owner of the pasta factory noticed it he punished them with a slap. Slap in...
Tubettoni is a type of Pasta having cylindrical shape. It is typical of Campania and it is commonly used for baked recipes. They are great with ragu and tomato sauces.
A Megapack that celebrates the unique taste of Pasta di Gragnano: 13 packs of 500gr each, assorted in different shapes, for all tastes and condiments.
It is said that the name Mafaldine was given to this pasta in honor of Queen Mafalda of Savoy, and for this reason they are also called "reginette" ("little queens"). The curled shape on the sides allows them to hold the sauce very well, adapting to rich sauces with meat or cheese.
A Minipack that celebrates the unique taste of Pasta di Gragnano: 4 packs of 500gr each, assorted in different shapes, for all tastes and condiments.
Orecchiette is the classic and traditional Apulian shape of Pasta. It has the appearance of little ears ("orecchie" in Italian), with thick veins on the surface.