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Taste, Anecdotes & Details

OUR FORMATS

Short or long, Smooth or ruled, geometric or irregular shapes. The formats of Gragnano pasta have always stimulated sight, touch and obviously the taste of those who taste. And not only: every form, between anecdotes and details, represents a journey into the tradition of Gragnano pasta-making. On this page we have collected the 31 pasta shapes we produce.

SHORT PASTA

CALAMARATA

Calamarata Gragnano PGI is a particular pasta shape well-known and used in the South Italy and is called Squid as it is similar to a squid cut into slices or “rings”. It maintains well its shape while boiling even though its cooking time is longer than of a simple pasta.

Paccheri Rigati

Paccheri rigati Gragnano PGI are a typical local pasta. This product is famous for his rough surface that is ideal to retain sauces. Paccheri rigati, drawn in bronze, are made by high quality semolina (Senatore Cappelli variety) and Monti Lattari’s water.

This pasta PGI is perfect for every kind of sauces:  from the simplest to the most elaborate.

Mezzi Paccheri

Mezzi Paccheri lisci are a tipycal pasta born in Gragnano. It’s drawn in bronze and made by high quality semolina and Monti Lattari’s water. This pasta is shorter than traditional pacchero, and it’s  perfect for those who love the thickness and texture of pacchero Gragnano and want to enjoy it again in a more original way.

It’s ideal for tomato sauce, meat and fish sauce.

Calamarata Rigata

Calamarata rigata Gragnano PGI is a particular rough pasta shape well-known and used in the South Italy. It is called Squid as it is similar to a squid cut into slices or “rings”. It maintains well its shape while boiling even though its cooking time is longer than of a simple pasta

It’s made by high quality semolina and Monti Lattari’s water. It’s also drawn in bronze.

Mezze Maniche Rigate

Mezze Maniche rigate is a short shape pasta. Drawn in bronze, Mezze Maniche are made by high quality semolina and Monti Lattari’s water. This kind of pasta is ideal for fresh sauces tomato based.

Mezze Penne

Mezze Penne are short shape pasta. Easy to prepare, as it keeps perfectly  its shape, it is also very versatile in the choice of seasoning, from the simplest to the most elaborate. The ribbed penna is a kind of pasta that hardly disappoints.

Mezzi Paccheri Rigati

Mezzi Paccheri rigati Gragnano PGI, well known especially in the south, is just like  the most famous pacchero shape  but shorter.
It is perfect for those who love the thickness and texture of pacchero Gragnano and want to enjoy  it again in a more original way.

Mezzi Paccheri rigati are ideal for meat and fish menu.

PACCHERI LISCI

Paccheri lisci are the traditional Gragnano pasta shape that as well as spaghetti. This kind of pasta is  one of the most popular in the South. It is also called “slap” because of its thick body  and  taste, as it can be seasoned with sauces from the simplest to the most elaborate

Drawn in bronze, Paccheri are made by high quality semolina, named Senatore Cappelli, and Monti Lattari’s water.

Pennoni Rigati

Pennoni rigati Gragnano PGI are a kind of long shape pasta. This pasta is drawn in bronze and it’s made by high quality semolina and Monti Lattari’s water. Pennoni rigati are ideal for pasta with vegetables or eggleplant pasta.

Tubettoni

Tubettoni Gragnano PGI are drawn in bronze. This pasta is made by high semolina quality and Monti Lattari’s water. This pasta is ideal for Tubettoni alla Maiorese, a tipical Amalfitan Coast’s recipes.

PENNETTE

Pennette Gragnano PGI is a typical pasta with high quality semolina and Monti Lattari’s water. This product’s name is inspired by the old nib used to write.

Pennette enhance the flavour of spicy soups and sauces.

Eliche

Pasta Eliche Gragnano is made by high quality semolina (Senatore Cappelli) and Monti Lattari’s water. This shor shape of pasta is called so because of his shape that looks like a propeller.

This kind of pasta is ideal for vegetable soups, in particolar pasta and beans or pasta with chickpeas

Ziti Corti Rigati

The short ribbed Ziti of Gragnano PGI is a typical pasta made by high quality semolina and water. All shapes of pasta are drawn in bronze. This pasta is  perfect with cold sauces and pasta salads, making original brunches or spring and summer lunches . It is also excellent with fish, as an alternative to the classic Spaghetti or Paccheri.

Penne Rigate

Penne rigate are short shape and ribbed pasta. Easy to prepare, as it keeps perfectly  its shape, it is also very versatile in the choice of seasoning, from the simplest to the most elaborate. The ribbed penna is a kind of pasta that hardly disappoints.

Tubetti Rigati

Tubetti rigati Gragnano PGI are drawn in bronze. We use high semolina quality (Senatore Cappelli) with Monti Lattari’s water. Tubetti rigati are ideal for vegetable soups and delicate sauces.

Rigatoni

Pasta Rigatoni Gragnano PGI is a typical product of italian cuisine. It is a  short pasta shape, ribbed, tubular, internally empty and ready to pick up all the sauce it is usually served with. Rigatoni is a kind of pasta  typical of Latio and is  worldwide known as “macaroni”.

Tortiglioni

It’s drawn in bronze and made by high quality semolina with Monti Lattari’s water. Tortiglione is a traditional design in a lathe work, featuring a spiral shap which lends name to this die.

Candele Corte

Pasta Candele corte di Gragnano is a typical campanian pasta. It’s made by high quality semolina and Monti Lattari’s water. It’s also drawn in bronze.Loyal to Neapolitan and Amalfitan coast recipes, Candele corte Gragnano PGI are perfect for fresh tomato sauce.

Penne

Penne is short shape pasta. Drawn in bronze, this kind of pasta is made by high quality semolina and Monti Lattari’s water. It’s ideal for every recipes.

Lumaconi

Lumaconi Gragnano PGI are a typical italian pasta. It’s made by high quality semolina and Monti Lattari’s water. It’s drawn in bronze.It’s so called because its shape looks like snail shell. Lumaconi Gragnano PGI are ideal for meat and vegetable sauces.

Casarecce

Originally from Sicily, Casarecce Gragnano PGI is a shape of pasta used in other regions of the South now. The Casarecce has a shape and texture that manages to collect the sauces up to the last drop, making any dish with this  pasta really special.Casarecce Gragnano PGI are drawn in bronze. This kind of pasta is made by high quality semolina and Monti Lattari’s water.

Vesuvio

Pasta Vesuvio Gragnano PGI is a special kind of pasta. It’s called so to the resemblance of the famous volcano. Pasta Vesuvio is ideal with a simple sauce of fresh tomato and basil or as a base for “seas and mountains” recipes.

Drawn in bronze, this pasta is made by high quality semolina and Monti Lattari’s water.

LONG PASTA

Candele

It is a long and special pasta shape, called so because it resembles to an armful of candles. It is a traditional shape,  particularly common in southern Italy – especially in Naples, and it should be broken by hand in nice  irregular pieces.

It’s ideal for baked pasta e and stuffed pasta. But Candele are also ideal for fresh tomato sauces.

ZITI LUNGHI

Ziti lunghi Gragnano PGI: a typical neapolitan pasta shape, the classic Sunday dish. It was prepared by the unmarried women of the family, or spinsters (zite, in Neapolitan). This explains, perhaps, the origin of the name.

It’s ideal for classic baked pasta.

SPAGHETTONI

Spaghettoni Gragnano PGI  are a thicker shape of long pasta perfect for those who love rich taste for its uncomparable pleasure and without sacrificing the lightness. Spaghettoni is so versatile that it goes together with any sauce. This pasta is also suitable with autumn sauces.

Spaghetti Chitarra

Spaghetti Chitarra Gragnano PGI is a particular shape of long pasta and is called so because of the way it is made: a “guitar” consists of a frame with steel wires arranged at a few millimeters one from another, and against which the pasta sheet was pressed in order to obtain spaghetti filaments of a square shape.

Bucatini

Bucatini Gragnano PGI are a typical long shape of pasta born in Lazio, in particolar in Rome. It’s made by high quality semolina and Monti Lattari’s water. It’s drawn in bronze. Bucatini are perfect for Amatriciana. Bucatini are also suitable for baked pasta and every kind of meat sauces.

Linguine

Linguine Gragnano PGI are as long as spagetti but definitely flatter and smoother, it is also known as bavetta or trenetta. It has a particular taste which combines with  almost of the dressings without any  regret about the classic spaghetti.

This pasta is ideal for tomato and fish sauces.

Tagliatelle

Tagliatelle Gragnano PGI are drawn in bronze. We use only high quality semolina with Monti Lattari’s water. This typical and italian pasta is ideal with meat sauce.

Scialatielli

Pasta Scialatielli Gragnano IGP is a type of thick and short fettuccine or linguine like pasta featuring a rectangular cross section. It is typical of modern campanian cuisine, having originated on the Amalfi Cooast as a chef’s specialty.

Scialatiello may come from neapolitan language scigliatiello or sciliatiello, a derivative of the verb sciglià (“to ruffle”), and it roughly translates to “ruffled”: just like ruffled hair, scialatelli indeed look like “ruffled” strips of pasta when set in a dish

Spaghetti

Spaghetti Gragnano PGI is the best known in the world shape of long pasta, of Napoletan origin, and is called so because its shape is similar to a big string – spago. Spaghetti is the true symbol of Made in Italy in the world for their variety and endless combinations.

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