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Millerighe Pasta Di Gragnano
What it is
Millerighe Pasta Di Gragnano is a type of dried pasta made from durum wheat semolina and water. It originates from the town of Gragnano, Italy, a region renowned for its pasta-making tradition. The pasta is extruded through bronze dies, which gives it a rougher texture. This texture helps sauces adhere better to the pasta. The name 'Millerighe' refers to the many fine ridges that run along the surface of the pasta shape. It is a versatile pasta shape suitable for many dishes.
How people cook with it
This pasta shape is excellent for holding onto chunky sauces and ingredients. It works well in baked dishes as well as with simple preparations.
- With hearty meat sauces
- In baked pasta dishes
- With creamy vegetable sauces
- In pasta salads
To cook Millerighe Pasta Di Gragnano, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained pasta immediately with your chosen sauce, adding a little of the reserved pasta water if needed to achieve the desired consistency. Serve hot with your favorite toppings.
How it differs from similar foods
Unlike smoother pasta shapes, Millerighe's pronounced ridges provide more surface area for sauces to cling to. This makes it particularly good for thicker, more robust sauces that might slide off smoother varieties. The bronze extrusion process also contributes to its superior sauce-holding capability compared to Teflon-extruded pasta.
Who it is for
Home cooks looking for a pasta shape that pairs well with a variety of sauces will appreciate this variety.
How to keep the rest
Store any unused dried pasta in a cool, dry place in an airtight container or its original packaging. 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.