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Antiche Spaghetti Pasta di Gragnano IGP

The Quintessential Italian Pasta

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A quintessential Italian tradition and love affair, spaghetti actually originated in China before being brought by Marco Polo to Venice. This rice noodle eventually bloomed into a national culture, with the first pasta mentioned in Sicily in the 1200s.

TASTING NOTES FROM THE CURATOR

This spaghetti is made in a small town that is widely celebrated as the birthplace of dried pasta.

Made with 100% durum semolina wheat flour and pure spring water sourced from Mount Lattari, Antiche Spaghetti di Gragnano made using a traditional extrusion process protected by the European Union that creates beautiful spaghetti with a firmer bite and toothier texture that is uniquely Pasta di Gragnano.

PREPARATION OR PAIRINGS

Synonymous with pasta itself, Antiche Spaghetti di Gragnano goes well with every type of sauce, we love it with light sauces such as tomato, cream or oil-based sauces as these types of sauces perfectly coat the thin strands of pasta even when we twirl it with a fork!

A go-to comfort food of ours is a traditional spaghetti carbonara made with Guanciale Stagionato and Pecorino Romano DOP. Pair with a glass of white such as Pinot Grigio or Soave.

If you’re looking for lighter fares, you can never go wrong with a simple aglio olio. A recipe this simple requires quality ingredients to fully bring out the flavors of your dish. We recommend quality EVOO such as Frisinio Extra Virgin Olive Oil for a richer depth of flavor and aroma.

The Birthplace of Dried Pasta

Just south of Naples lies a hilltop town known for producing the best dried pasta in the world. Lovingly referred by the locals as Oro di Gragnano–the gold of Gragnano–this little town is celebrated for its air-dried, bronze-extruded pasta.

Recognized by the European Union as a PGI product (“Protected Geographical Indication”), Pasta di Gragnano ensures a strict standard of quality. Made with only high quality durum wheat, fresh spring water sourced from the nearby Mount Lattari and extruded through a bronze dye, pastas made in Gragnano produce an amazingly al-dente bite and a signature roughness that clings beautifully to any pasta sauces. Today, only 16 pasta producers are recognized for true Pasta di Gragnano.