Pasta di Gragano · 500 g
Pasta di Gragano Spaghetti
What it is
This is a package of dried spaghetti, a classic pasta shape made from durum wheat semolina and water. The pasta is extruded through bronze dies, which gives it a rougher texture. This texture helps sauces adhere better to the strands. It is a staple in many kitchens, offering a versatile base for a wide range of dishes. The pasta is dried slowly, which contributes to its firm bite when cooked.
How people cook with it
Spaghetti is a fundamental ingredient for countless Italian-inspired meals. It pairs well with both light and rich sauces.
- With tomato sauce
- With pesto
- With seafood
- In baked dishes
To cook, bring a large pot of generously salted water to a rolling boil. Add the spaghetti 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, reserving some of the cooking water. Toss the drained spaghetti immediately with your chosen sauce, adding a little of the reserved pasta water if needed to create a smooth, emulsified sauce that coats the strands evenly.
How it differs from similar foods
Spaghetti made with bronze dies, like this one, has a rougher surface compared to pasta extruded through Teflon dies. This rougher texture allows sauces to cling more effectively, leading to a more flavorful eating experience. The slow drying process also contributes to a superior texture and taste.
Who it is for
Home cooks and professional chefs alike appreciate this pasta for its quality and texture.
How to keep the rest
Store any unused dried spaghetti in a cool, dry place, away from direct sunlight. Keep it in its original packaging or an airtight container to protect it from moisture and pests. Properly stored, it will maintain its quality for a long time.