Buy Our Pasta Varieties from La Fabbrica della Pasta di Gragnano

What variety of pasta types can you find here — and what makes them special?

Here you will find a handpicked selection of classic and specialty shapes from Gragnano: from Spaghetti, Linguine, and Tagliatelle to Fusilloni, Paccheri, and Ziti, as well as unique pieces like Caccavella, Mafaldine, Calamarata, Colonne Pompei, and Vesuvio. The assortment is complemented by flavored varieties (Linguine al Limone, Riccioli al Limone, Spinach Spaghetti), gluten-free alternatives (gluten-free Conchiglioni, gluten-free Lasagnone Rusticone, gluten-free Fettuccini), and exclusive series such as "La 24 ore di Sapori" and "La 48 ore di Sapori." Each variety benefits from Gragnano's craftsmanship: bronze extrusion, gentle drying, and careful selection of raw materials ensure flavor, a rough surface, and a reliable al dente texture.

Which pasta types are suitable for which dishes — how do you choose correctly?

• Long, thin shapes (Spaghetti, Spaghetti al mandolino, Linguine, Linguine a piett e palumm): perfect for oil, seafood, and lemon varieties.
  
• Wide ribbon shapes (Tagliatelle, Fettuccini, Mafaldine): wonderful with creamy sauces, mushroom, and ragù preparations.
  
• Tube-shaped pasta (Paccheri, Paccheri rigati, Miez Paccheri Rigati, Colonne Pompei, Calamarata liscia): ideal for rich ragùs, baked dishes, and stuffing.
  
• Shells & large pieces (gluten-free Conchiglioni, Conchiglioni for fillings, Gnocca, Fusilloni): excellent for gratins, pasta salads, and creative fillings.
  
• Short, twisted shapes (Riccioli al Limone, Fusilloni, Pennette Arrabbiatella): bind chunky sauces, pestos, and dressings particularly well.
  
• Specialty shapes & showpieces (Caccavella, Caccavella refill pack, Caccavella gift box refill pack, i Cuori): perfect single servings or eye-catchers for menus and gift sets.
  
  

How do you cook these pasta types correctly to bring out their full potential?

Cook in plenty of water, salt it like seawater, and adhere to the specified cooking times — taste for al dente towards the end of the cooking period. Save some pasta water; the starch helps to thicken sauces. Thin shapes require less time, while wide and thicker tubes need a bit longer. For stuffed or large pieces (e.g., Caccavella, Conchiglioni), pre-cooking and then baking or direct oven cooking with sufficient sauce works well. For flavored varieties (Limone, Arrabbiatella), avoid overly intense ingredients — less is often more.

Which combinations with sauces and ingredients pair best?  

• Linguine al Limone / Riccioli al Limone: Seafood, light lemon-cream toss, olive oil, parsley.
• Arrabbiatella Pennette: spicy tomato sauces, Pecorino, grilled vegetables.
• Spaghetti / Spaghetti al mandolino: Aglio e Olio, Marinara, Carbonara variations.
• Paccheri / Paccheri rigati / Colonne Pompei: braised ragùs, baked dishes, rich sauces.
  
• Mafaldine, Tagliatelle, Fettuccini: creamy sauces, mushrooms, truffle dressings.
  
• Tricky-Specials (Gnocca, i Cuori, Vesuvio): use the shape for creative presentation — try gratins, pasta salads, or stuffed variations.
  
  

Which pasta types are ideal for special occasions or as a gift?

For show-stopping effects, Caccavella (monoportions) and Caccavella sets, Calamarata, or large shells like Conchiglioni are suitable. The Pasta di Gragnano taster pack is perfect as a gift to showcase variety. Caccavella refill packs and gift boxes are ideal for restocking or thoughtfully curated gift sets.

What should you consider when it comes to gluten-free varieties?

Gluten-free Conchiglioni, gluten-free Lasagnone Rusticone, and gluten-free Fettuccini are specially developed to deliver gluten-free taste and texture. Read the packaging for information on the production environment (cross-contamination) and adhere strictly to cooking times — gluten-free doughs often react differently, requiring more precise timing and gentle handling.

How do you best store pasta to keep it fresh for a long time?

Store dry pasta in a dry, cool, and dark place. Seal opened packages airtight (with a clip or in a storage jar). Flavored varieties and special lines are best kept in their original packaging or tightly sealed to minimize aroma loss.

Why is choosing pasta from Gragnano worthwhile for you?

Because with pasta from Gragnano, you choose a product that combines tradition, texture, and taste: bronze extrusion for rough surfaces, slow drying for a firm bite, and high-quality raw materials for intense aroma. The result is easier to prepare, stays al dente, and spontaneously elevates your dishes to a new level.

Which special series and limited editions should you not miss?

The "La 24 ore di Sapori" and "La 48 ore di Sapori" series offer special recipes and extended maturation processes for even deeper flavors — try them if you are looking for maximum taste. Exclusive shapes like Spaghetti al mandolino or special models like Miez Paccheri Rigati and Calamarata liscia bring variety to your kitchen.

How can you best test several varieties without risk?

Start with the Pasta di Gragnano taster pack — this way you get several formats and flavor profiles in one set. Try different cooking methods (oven, quickly tossed, pasta salad) and note your favorites for future bulk purchases or saver sets.

Final tip for your purchase and preparation

Choose the shape according to the sauce, not the other way around: the right combination makes all the difference. Use the special showpieces (Caccavella, Calamarata, Conchiglioni) for special menus, opt for gluten-free varieties if needed, and try the "La 24/48 ore di Sapori" series if you are looking for intense flavor. And: make a habit of saving pasta water — it's the little trick that makes your sauces great.