Gragnano pasta series "La Pasta Lunga" - Long pasta
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Spaghetti from Campania – classic pasta lunga from the Gulf of Naples
Spaghetti are the epitome of Italian pasta, and many of their most famous varieties originate in Campania. Around Naples and Gragnano – the "Città della Pasta" – sea breezes and mountain air create ideal conditions for traditional drying. High-quality spaghetti are made from 100% durum wheat semolina and spring water, extruded through bronze dies, and gently dried. The result: a matte, slightly rougher surface that perfectly absorbs sauces and a firm, al dente bite.
Pairings: Pomodoro & Basil, Aglio e Olio, Vongole, Amatriciana.
Pro tip: 10 g salt per liter of water, drain 1-2 minutes before al dente and let it finish cooking in the sauce.
Linguine & Tagliatelle from Gragnano – flat long pasta filaments
Linguine (narrow, flat strands) and tagliatelle (wider, ribbon-like) are among the finest long pastas – especially those from Gragnano. Their shape dictates the food pairing: linguine are a top choice for seafood and pesto, while tagliatelle shine with ragù, mushrooms, or cream sauces. Bronze die-casting and slow drying give both shapes a sauce-friendly texture.
SEO added value: Linguine from Gragnano, tagliatelle from Campania, bronze matrices – this combination plays a major role in search queries for premium pasta.
Bucatini di Campania – long tubular pasta with a typical hole structure
Bucatini are long, tubular pasta with a fine inner channel that acts like a capillary system: it absorbs sauce and releases it when eaten. Originally from central and southern Italy, bucatini from Campania are prized for their use with rich tomato or meat sauces – a classic example being Bucatini all'Amatriciana.
Why premium is worth it: The higher protein content in the semolina ensures elasticity; the rough outer surface adheres to sauces, the cavity stores them – double the enjoyment guarantee.
Capellini (angel hair) from Campania – finest thin pasta lunga
Capellini, also known as angel hair pasta, are ultra-fine, long strands – ideal for light, quick dishes. In Campania, this delicate type is also traditionally bronze-cut and dried at low temperatures to prevent it from breaking and clumping in the pot.
Pairings: Lemon butter with parsley, light vegetable sauces, delicate fish stocks.
Preparation: Very short cooking time (often 2–4 minutes) – serve immediately after draining to prevent the pasta from overcooking.
Candele di Gragnano – extra-long art of pasta lunga from Campania
Candele (“candles”) are extravagantly long – traditionally even as long as a forearm. In Campania, they are often broken by hand and used in festive dishes with ragù or oven-baked recipes. Their length, the diameter of the tube, and the thicker walls ensure an intense bite and generous sauce absorption.
Serving suggestion: Candele in pieces with slowly braised Ragù Napoletano, basil and aged Pecorino – a classic in many families on Sundays.
Spaghettoni & Spaghettoni al Peperoncino – thick, long spaghetti from Gragnano
Spaghetti are a more robust version of spaghetti: thicker, with an even firmer center. This shape is ideal for emulsified sauces and cheese combinations (Cacio e Pepe, Carbonara-style) or aromatic oils. Variations like Spaghettoni al Peperoncino or al Nero di Seppia incorporate spices or maritime notes directly into the pasta – this enhances the depth of flavor and allows for minimalist recipes.
Kitchen practice: 1 ladle of pasta water ensures binding, shine and perfect creaminess.
Pasta lunga from Gragnano – bronze extrusion & slow drying for optimal sauce binding
The core quality of Pasta di Gragnano lies in three principles:
- Semolina with high protein content for elasticity and bite,
- Bronze finish (trafila al bronzo) for a rougher, sauce-friendly surface,
- Slow drying at low temperature for aroma, stability and longer shelf life.
This production process ensures that linguine, spaghetti, spaghettoni, bucatini, candele & Co. not only coat sauces but integrate them – the key to authentic Italian enjoyment.
Paccheri & large tube pasta from Campania – robust pasta for ragù & casseroles
Although paccheri are classically considered "corta" (short), in Campania they are an indispensable partner in the world of pasta lunga (long pasta). Large-format bronze-drawn tubes offer a grippy surface and dense walls – perfect for rich ragùs, ragù di mare (with swordfish or octopus), and oven-baked dishes. The format demonstrates how consistent craftsmanship in Campania unites form, texture, and sauce into a harmonious whole.
Tradition and drying – handmade pasta lunga from Campania in the reeds
The Gragnano myth lives on through the art of drying pasta: formerly hung in the sea breeze along Via Roma, today it's replicated in controlled drying chambers. A typical method was reed drying (stuoie di giunco), which allowed air to circulate, making the pasta stable and flavorful. This expertise continues to influence premium producers today. Those who buy long pasta from Campania are investing in time, care, and tradition – you can taste it in the texture and the way it holds its shape in sauces.
Buy pasta lunga online – order spaghettoni, candele & co. directly from Campania
In our online shop you will find a curated selection of long pasta shapes from Campania. When buying, please pay attention to:
- Origin (Gragnano/Campania, ideally with IGP indication),
- Production (bronze drawing, low drying temperature),
- Ingredients (100% durum wheat semolina, water),
- Variety of shapes (spaghetti, linguine, bucatini, spaghettoni, capellini, candele),
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Themed bundles (e.g. “Pasta Lunga & Sugo”, “Seafood”, “Spicy Cuisine”).
Service advantage: Recipe tips, cooking time information and pairing recommendations make the selection easier – and bring authentic Campanian cuisine directly to your home.
Buying and cooking tips for perfect long pasta (quick guide)
- Salting as in Italy: 10–12 g of salt per liter of water.
- Large pot, plenty of water: prevents breakage and sticking together, important for candele and spaghettoni.
- To achieve the perfect cooking point: Drain 1-2 minutes before the package instructions, finish cooking in the sauce all'onda.
- Use pasta water: starch + salt = natural emulsion for creamy sauces.
- Finish with quality: good olive oil, freshly grated Pecorino/Parmigiano, freshly ground pepper.
Frequently Asked Questions (FAQ) about Pasta Lunga
How can I recognize high-quality long pasta?
A bronze finish, matte look, clean ingredient list (durum wheat semolina & water) and clear origin (e.g. Gragnano).
Are spaghettoni better for creamy sauces?
Yes. Due to their larger diameter, they absorb emulsions (Cacio e Pepe, Carbonara-style) particularly well.
Why is capellini so popular for quick meals?
Very short cooking time, fine texture, ideal for light sauces – perfect when you want something quick and elegant.
How do I break a candele correctly?
Using both hands, cut the pieces into even chunks over the work surface. The edges should not splinter – this indicates good drying.
Pasta Lunga from Campania – shape, tradition and taste at their best.
Long pasta from Campania is more than just spaghetti: linguine for seafood, bucatini with sauce inside, capellini for fine cuisine, spaghettoni for creamy emulsions, and candele as a festive statement on the plate. The common denominator is the artisanal quality from Gragnano: bronze extrusion, slow drying, and the finest durum wheat semolina. Those who carefully select pasta lunga will enjoy texture, aroma, and sauce retention of the highest quality – bringing the authentic taste of Campania to their own kitchen. Buon appetito!