D'Aniello Pasta Corta IGP
D'Aniello's short Pasta di Gragnano PGI in 35 shapes, from paccheri and calamarata to penne, rigatoni and ditalini.
D'Aniello Pasta Corta IGP is the short pasta range of Pastificio D'Aniello in Gragnano. It is dry durum wheat pasta with Pasta di Gragnano PGI status, made from Italian durum wheat semolina and water from the local aquifer.
The range is large, with 35 shapes. Big ones include smooth and ridged paccheri, mezzi paccheri, calamarata, pennone, lumacone, conchiglione, elica gigante and scialatiello. There are classics too: rigatoni and mezzi rigatoni, penne rigate and lisce, pennette, casarecce, ziti and mezzi ziti, tubetti and ditalini. Some are local shapes such as orecchia napoletana, pantaccione and torcinello, and there is pasta mista for soups.
The dough is extruded through bronze dies and dried in static cells at 40–55 °C for 18 to 60 hours depending on the shape, then packed by hand.
Short shapes suit thick sauces such as ragù, tomato sauce, puttanesca and oven-baked dishes; the small ones suit soups with pulses.
The maker works in the historic Alfonso Garofalo pasta works on Via Roma and has belonged to the Pasta di Gragnano PGI consortium since 2016; its wheat is selected with the Agrisemi Minicozzi farm and milled by Molino Resce.
Facts
| Raw material | Italian durum wheat semolina, water |
|---|---|
| Main use | Short Pasta di Gragnano PGI for thick sauces, baking and soups |
What it includes
- D'Aniello Calamarata IGP
- D'Aniello Candela Corta IGP
- D'Aniello Casareccia IGP
- D'Aniello Conchiglione IGP
- D'Aniello Ditalini IGP
- D'Aniello Elica Gigante IGP
- D'Aniello Elica Piccola IGP
- D'Aniello Lumacone IGP
- D'Aniello Mafalda Corta IGP
- D'Aniello Mezza Penna Rigata IGP
- D'Aniello Mezzanello IGP
- D'Aniello Mezzo Pacchero Gragnano IGP
- D'Aniello Mezzo Pacchero Rigato IGP
- D'Aniello Mezzo Rigatone IGP
- D'Aniello Mezzo Zito IGP
- D'Aniello Orecchia Napoletana IGP
- D'Aniello Pacchero Gragnano IGP
- D'Aniello Pacchero Rigato IGP
- D'Aniello Pantaccione IGP
- D'Aniello Pasta Mista IGP
- D'Aniello Penna Candela IGP
- D'Aniello Penna Liscia IGP
- D'Aniello Penna Rigata IGP
- D'Aniello Penna Rigatone IGP
- D'Aniello Pennetta IGP
- D'Aniello Pennone Rigato IGP
- D'Aniello Rigatone IGP
- D'Aniello Scialatiello IGP
- D'Aniello Torcinello IGP
- D'Aniello Treccione Rigato IGP
- D'Aniello Tubetto IGP
- D'Aniello Tubetto Rigato IGP
- D'Aniello Tubettone IGP
- D'Aniello Zito Liscio IGP
- D'Aniello Zito Rigato IGP
How it connects to Pasta
D'Aniello Pasta Corta IGP → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Pastificio D'Aniello, Pasta di Gragnano, Dry durum wheat pasta
- Similar and different
- Paccheri, Rigatoni, Penne, Casarecce, Ziti, Ditalini, Conchiglie
Frequently asked questions
How many shapes are in D'Aniello Pasta Corta IGP?
35, from paccheri, calamarata and conchiglione to penne, rigatoni, casarecce and ditalini.
How is D'Aniello pasta dried?
In static cells at 40–55 °C for 18 to 60 hours, depending on the shape.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Penne — Short pasta tubes cut diagonally at the ends, smooth or ridged (rigate); the name means “pen” in Italian.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Conchiglie — Short dry pasta shaped like a seashell, made from durum wheat semolina and water; De Cecco's ridged Conchiglie n° 50 have a cooking time of 13 minutes.
Similar
D'Aniello Pasta Speciale IGP · D'Aniello Pasta Integrale · D'Aniello Pasta Lunga IGP · D'Aniello Formati Regionali · D'Aniello Pasta Senza Glutine · Faella Linea Premium