H E Butt Grocery Company
Vesuvio Macaroni Pasta Di Gragnano IGP
What it is
This is a type of dried pasta made from durum wheat semolina and water. It is produced in the town of Gragnano, Italy, which is known for its pasta-making tradition. The designation 'IGP' signifies that it has Protected Geographical Indication status, meaning it is made according to specific traditional methods and in a designated region. The pasta is shaped into small, hollow tubes, resembling a volcano's crater.
How people cook with it
Macaroni is a versatile pasta shape that works well in many dishes. Its hollow center and ridged exterior help to capture sauces effectively.
- Baked pasta dishes
- Macaroni and cheese
- Pasta salads
- Soups
To cook this macaroni, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your desired sauce or add it to your recipe. The starch from the cooking water can help emulsify sauces, making them smoother and more cohesive.
How it differs from similar foods
Pasta di Gragnano IGP is made using traditional bronze dies, which create a rougher surface texture compared to Teflon dies. This texture allows sauces to adhere better. The slow drying process also contributes to a superior texture and flavor profile, making it distinct from mass-produced macaroni.
Who it is for
Home cooks and pasta enthusiasts who appreciate traditional Italian ingredients.
How to keep the rest
Store any unused portion of the dried pasta in an airtight container in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Properly stored, it can last for a long time.