Penne Rigate Italian Pasta di Gragnano Organic IGP

Penne Rigate Italian Pasta di Gragnano Organic IGP

These are Short Italian noodles with beveled ends, reminiscent in shape of a feather. This is where the name comes from - penne means in Italian. Penne rigate, unlike smooth penne (penne lisce), has a ridged surface that absorbs thinner sauces especially well.

Taste

Penne Rigate has all the characteristics of the craftsmanship of the place of origin that make it unique and excellent. Its roughness, due to the use of bronze drawing, goes well with traditional Neapolitan and Italian dishes in general, for moments of pure taste. The feathers lend themselves to being cooked in multiple ways, being lined they hold very well with any type of meat, fish or vegetable-based condiment.

Tradition

The history of Gragnano begins with a noble Roman " gens": the " gens Grania", holder of vast possessions in this fertile territory where the "sacred ear and the prized vine" was cultivated.

The ear of wheat, a symbol of local pasta factories, is also a symbol of the city. The production of pasta saw its greatest development between the sixteenth and seventeenth centuries thanks to technological innovations (the mill with millstone) that guaranteed a perfect hydraulic system necessary for production. Pasta is still a handmade product, handmade in the family, by artisans, and in modest quantities.

It had to be waited for the next century to see the gradual transition from the workshop to the factory, where craftsmanship remains, but on a larger scale. Larger instruments, larger premises, a greater number of employees and a greater specialization guarantee a greater amount of product while maintaining the artisan characteristics. Thus began to spread beyond the local area, conquering the palates with its unique characteristics.

NUTRITIONAL INFORMATION FOR 100 GRAMS OF PRODUCT

• Energy (kcal) 350

• Energy (kJ) 1486

• Fats (g) 1 of which saturated fatty acids (g) 0.3

• Carbohydrates (g) 73 of which sugars (g) 2.5

• Fibers (g) 1

• Proteins (g) 13

• Salt (g) 0.005

Recipe

Ingredients:

• 300 g  penne rigate

• 1/2 fennel tuber

• 1 tbsp  fennel seeds

• 2 bars of  celery

• 150 g cooked ham

• 1 tbsp garlic green

• 1  chili pepper

• 2 shallots

• olive oil

• about 20 leaves of  parsley

• 200 g of  Emmentaler

• 2 eggs

• 0.25 l of cream

• 0.15 l of milk

Preheat the oven to 180 degrees. Boil penne rigate in salted water and drain. Cut the fennel, celery, shallots, and the young garlic bulb into small pieces.

Also, dice the cooked ham. Heat the olive oil in a pan and fry the prepared vegetables and ham until colorless. Season it with chili, fennel seeds, and salt.

Finally, add the plucked parsley leaves. Mix everything with the boiled noodles and season to taste with salt.

Brush the troughs of a muffin tin with olive oil and add the pasta mix. Press in the ingredients a little so that the wells are well filled.

Finely grate the Emmentaler and mix two thirds with cream, milk, and eggs. Add the mass to the noodles until they are at most two-thirds covered. Sprinkle the remaining cheese and a little olive oil over it.

Now put the muffin tin in the oven for 30-35 minutes. The surfaces should be golden yellow and crispy.

A centuries-old history and 3 generations of pasta makers identify this beautiful reality of Campania, in 2012 the first pasta factory to obtain IGP recognition. Each realization phase reflects the artisanal techniques of the past, handed down from generation to generation and carried out by the Moccia family with passion and dedication in offering the public a product of absolute value, thanks to the quality of the raw materials used and a manual packaging as desired tradition, for the realization of one of the most loved products in the world.

Organic Penne Rigate Pastai Gragnanesi I.G.P. (Protected Geographical Indication). The Italian Pasta di Gragnano is chewier, nuttier and more rough textured than most supermarket brands. In Italy, pasta is a "sacramental" object which its serving is regulated by steadfast traditions. Pasta is fed to infants as soon as they are able to take in solids, and in Italian households, its place as a first dish at lunch or dinner is virtually a law.

Cooperativa Pastai Gragnanesi IGP

The Pasta di Gragnano should be cooked "al dente", which means only to the point at which the pasta is still firm, then added to the sauce where it will cook a little more. Afterwards it is served right off the stove.

17.6 ounce (500 gram)

USDA Certified Organic

Ingredients: Durum wheat semolina, water

Packaging: Plastic Wrap

Region: Gragnano

Product of Italy