Long Pasta

 

bucatini
linguine
linguettina
spaghetti bronzo
fettuccine

tagliatelle (pappardelle)
vermicelli
spaghettini
maccaroncelli

Short Pasta

 

rigatone napoletano
gnocchi_napoletani
candele tagliate
ziti tagliati
gemelli

tortiglioni
penne candele
penna media rigata
penne piccole rigate
penne piccole lisce
penne medie lisce
genovesine
pennine piccole
mezzi rigatoni
canneroni
semi
mezzi canneroni
ditalini
pasta mista
stelline
lumachine
conchigliette
gomiti rigati
casareccie
rigatoni romani sedani
tubetti
tofe

Extra short format

pennoni lisci
pennoni rigati
paccheri da 500 Gr.
mezzi paccheri
calamari
fusilloni
lumaconi
vesuvio

Extra long format

Only gr. 1000 packages

mezzanelli
lasagna
candele lunghe
candeloni
ziti lunghi
mafaldine
tripolini
casareccia


Gallery


Lavorazione
Lavorazione
Lavorazione
Confezionamento pasta
Lavorazione - Taglio penne
Lavorazione - Stenditrice spaghetti
Sala di lenta essiccazione pasta lunga

Recipes

Vermicelli alla gragnanese
Ingredients for 4 persons

400gr of vermicelli
5 tomatoes
1 yellow pepper
1 eggplant
100 gr of black olives
50gr of capers
2 cloves of garlic
Basil, oil, salt ( pepper)

Proceeding
Brown the crushed garlic, add the eggplant in cubes and chopped peeled tomatoes.
Cook for about 10 minutes.
Add the pepper duly cut in strips, the stoned black olives, the capers and basil.
Salt ( and pepper) and let it cook for about 20 minutes at moderate fire.
Cook the vermicelli and after strained them “al dente” and add them to the sauce in a pan.


Calamarata Faella alla Gragnanese
Ingredients for 4 persons

400gr of Calamarata of Gragnano made with bronze plate drawing
200gr of swordfish
100 gr of peppers
About 10 capers
60gr of black olives
100gr of sausage
5 spoons of extra-virgin oil – oriental spices – salt
80gr of grated parmesan

Proceeding:

Let 4 litres of water arrive to the boiling-point. Meanwhile cut in cubes the pepper, stone the black olives, chop the capers, peel the sausage, and cut the swordfish in strips.

Cooking pasta..

It is useful to know that in order to obtain a good cooking you should use not less than 7 litres of water with 60 grams of salt per each kilogram. The boiling is needed during the cooking, later you should taste the pasta, strain it and dress it as you like and..."enjoy it"

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