£4.00
Out of stock
With their unmistakable grooving and their coarse surface, the IGP Penne Rigate from Oro di Gragnano are perfect for holding any sauce. Try them with a porcini mushroom and sausage sauce, or in a more summery dish, with prawns and courgettes.
Cooking time is 10 minutes.
Ingredients: Durum Wheat Semolina, Water.
Pastificio Sorrentino are based in the city of Gragnano, just south of Mount Vesuvius, renowned for its pasta-making history. Gragnano pasta holds a PGI status (protected geographical indication – IGP in Italian). Legend says the streets of Gragnano are laid out specifically to allow coastal winds and mountain breezes to flow through the roads and dry the pasta as it hung on rods, like laundry.
Pastificio Sorrentino use durum wheat semolina produced in the regions of Southern Italy which is rich in protein, higher than that of wheat flour. The mixture passes through bronze dies which gives the pasta roughness and porosity, the so-called “Arraggiatura”.
The slow drying at low temperatures gives the pasta the recognisable pale yellow colour and preserves the taste and nutritional value of the raw material, which would otherwise deteriorate at higher temperatures. This process is vital to maintain the structure and digestibility of the pasta.
With their unmistakable grooving and their coarse surface, the IGP Penne Rigate from Oro di Gragnano are perfect for holding any sauce. Try them with a porcini mushroom and sausage sauce, or in a more summery dish, with prawns and courgettes.
Cooking time is 10 minutes.
Ingredients: Durum Wheat Semolina, Water.
Pastificio Sorrentino are based in the city of Gragnano, just south of Mount Vesuvius, renowned for its pasta-making history. Gragnano pasta holds a PGI status (protected geographical indication – IGP in Italian). Legend says the streets of Gragnano are laid out specifically to allow coastal winds and mountain breezes to flow through the roads and dry the pasta as it hung on rods, like laundry.
Pastificio Sorrentino use durum wheat semolina produced in the regions of Southern Italy which is rich in protein, higher than that of wheat flour. The mixture passes through bronze dies which gives the pasta roughness and porosity, the so-called “Arraggiatura”.
The slow drying at low temperatures gives the pasta the recognisable pale yellow colour and preserves the taste and nutritional value of the raw material, which would otherwise deteriorate at higher temperatures. This process is vital to maintain the structure and digestibility of the pasta.
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