Pasta di semola di grano duro/ Durum wheat semola pasta
Esta forma de pasta toma su nombre de una conocida hierba por su aspecto similar. La Gramigna tiene un centro pequeño y hueco que se integra elegantemente con la salsa. Se recomienda para salsas de carne sabrosas, como el ragú de salchicha y col.
Tiempo de cocción: de 9 a 10 minutos
Lóngitud: 40 mm
Diámetro: 3,20 mm
This pasta shape takes its name from a well-known herb due to its similar appearance. Gramigna has a small, hollow center that blends elegantly with the sauce. It's recommended for flavorful meat sauces, such as sausage and cabbage ragù.
Cooking time: 9 to 10 minutes
Length: 40 mm
Diameter: 3.20 mm
This pasta shape is defined by its versatility and extraordinary texture—certainly not an average pastina! Its consistency and creaminess will surprise you. Perfect in broth, with sauce, or even prepared like risotto.
A must-try is pairing it with a red codfish sauce, a traditional Salento recipe for the eve of the Feast of the Immaculate Conception.
COOKING TIME: 12-13 min
LENGHT: 40 mm
Diameter: 3,20 mm