Gragnano pasta series "La Pasta Corta" - Short pasta

Short pasta / Pasta corta – versatile pasta from Campania

Short pasta (Italian: pasta corta) is the backbone of everyday Italian cuisine: quick to cook, extremely versatile, and its shape makes it ideal for absorbing sauces, flavors, and fillings. The traditional varieties from Campania and the pasta capital of Gragnano, in particular, are known for their premium ingredients (100% durum wheat semolina), bronze extrusion, and gentle drying—resulting in pasta with a rough surface, perfect bite, and long-lasting flavor. Below you'll find detailed profiles, pairing tips, preparation recommendations, and buying advice—organized by the most important pasta corta shapes.

Penne Rigate from Campania – traditional short pasta for robust sauces

Penne rigate are tubular pasta with longitudinal ridges and diagonally cut ends. The ridges trap rich tomato ragùs, creamy cheese sauces, or vegetable ragùs, ensuring that every bite is intensely flavorful. When buying, look for bronze die-cut pasta and slow drying—this makes the surface rougher and improves sauce adhesion. Classics include penne all'arrabbiata, penne alla vodka, or baked dishes with mozzarella and Parmesan.

Fusilli di Gragnano – spiral pasta made from durum wheat semolina from Campania

Fusilli (spiral pasta) are technically a type of pasta corta, but are often mentioned separately because of their shape. Fusilli di Gragnano are distinguished by their dense spiral structure, which effectively encapsulates sauces, vegetables, and pesto. Bronze-extruded fusilli from Gragnano are particularly recommended for pasta salads, pesto dishes, or creamy cheese sauces. In short: a large surface area equals a lot of flavor in every bite.

Farfalle from Italy – butterfly-shaped pasta from Campania

Farfalle (butterflies) are decorative, firm to the bite, and extremely versatile. Their crumpled center offers areas with slightly more texture, which hold sauces and dressings particularly well. Farfalle work wonderfully in cold pasta salads, with creamy mushroom sauces, or in elegant oven-baked dishes. Farfalle from Gragnano often have a noticeably rougher surface and better bite than industrially produced varieties.

Rigatoni di Gragnano – ridged tube pasta from Campania

Rigatoni are larger tubes with pronounced longitudinal ridges—perfect for rich meat sauces and baked dishes. When combined with Ragù alla Napoletana, baked eggplant parmigiana, or creamy cheese sauces, rigatoni truly shine: the tubes fill up, and the ridges hold the sauce inside. Rigatoni di Gragnano, thanks to bronze extrusion and long drying, offer a particularly aromatic texture.

Paccheri from Campania – large tube pasta for filled pasta dishes

Paccheri are wide, large tubes – traditionally popular in Campania. Their diameter makes them ideal for filling (ricotta and spinach, meat stuffing) or as a base for rich seafood sauces. Paccheri al forno with ragù or stuffed paccheri with béchamel sauce are typical family dishes. Good paccheri are made from bronze dies and retain their shape during baking.

Mezze Maniche – short pasta from Gragnano for creamy pasta sauces

Mezze Maniche are short, thick-walled tubes (literally "half sleeves"). They are ideal for creamy sauces, cheese blends, and stews. Their compact shape allows them to perfectly absorb creamy emulsions, and they work wonderfully with pea salsa, salsiccia, or Gorgonzola. Mezze Maniche from Gragnano are aromatic and retain a firm bite.

Ziti Corti from Campania – traditional pasta corta for oven dishes

Ziti corti are short, straight tubes—classic in casseroles and oven-baked dishes (e.g., ziti al forno). In Campania, they are often used for festive family meals because they hold sauces well and develop a pleasing texture in the oven. Ziti made from bronze dies are more robust, absorbent, and better suited for gratins.

Cavatappi from Gragnano – twisted pasta with perfect sauce binding

Cavatappi (twisted tubes) combine a spiral and a tube shape: slightly hollow inside, textured outside. This shape is extremely sauce-friendly and goes well with rich cheese sauces, vegetable coulis, and meat ragùs. Cavatappi from Gragnano offer extra grip for sauces thanks to their rough surface—a true all-rounder in pasta cooking.

Orecchiette from southern Italy – small “ear-shaped pasta” from Campania

Orecchiette (little ears) may originate from Apulia, but they are popular throughout southern Italy and are also valued in Campanian traditions. Their deep hollow beautifully holds pestos, vegetable sauces, or ragùs. Orecchiette are ideal for combinations with broccoli and ragù, salsiccia, or rich tomato and herb sauces.

Pasta corta from Gragnano IGP – buy authentic short pasta from Campania online

When buying pasta corta online, it's worth checking the origin: Gragnano IGP is a quality seal for traditional pasta from the region around Naples. Look for:

• Ingredients: 100% durum wheat semolina (semola di grano duro) & water.
• Production: Bronze die (trafila al bronzo) + slow drying (up to 48 h).
• Packaging information: origin, manufacturer information, recommended cooking time. Many online shops offer sampler packs (different shapes), pasta bundles with sauces, or recipe cards — ideal for discovering the variety of pasta corta.

Preparation tips, storage & pairing recommendations

• Salt & water: 10–12 g of salt per liter, plenty of water for even cooking.
• Cooking point: Drain pasta usually 1-2 minutes before the package instructions and let it finish cooking in the sauce (all'onda).
• Pasta water: A ladleful thickens the sauce and adds shine.
• Oven dishes: Pasta corta (penne, ziti, paccheri) are perfect for baking — first, undercook them slightly.
• Storage: Dry, dark, airtight — this keeps the pasta fresh for a long time.

Why Campania & Gragnano are important

Gragnano is known as the "City of Pasta": its microclimate, spring water, and traditional craftsmanship result in pastas with a unique texture and flavor. Bronze dies and slow drying are not just marketing terms—they significantly influence the pasta's bite, surface, and sauce retention.

Pasta corta from Campania

Combining tradition, functionality, and flavor. Whether penne rigate for flavorful ragùs, fusilli for salads, rigatoni for casseroles, or paccheri for stuffed Sunday dishes—the variety of short pasta is vast, and there's a perfect shape for every recipe. When buying pasta, pay attention to origin (Gragnano IGP), bronze extrusion, and 100% durum wheat semolina. This way, you'll bring maximum texture, flavor, and authenticity to your kitchen. Buon appetito!