D'Aniello Pasta Integrale
D'Aniello's wholegrain dry pasta from Gragnano, made from 100% Italian durum wheat: casereccia, rigatone, penna, linguina and spaghettone.
D'Aniello Pasta Integrale is the wholegrain range of Pastificio D'Aniello in Gragnano. It is dry durum wheat pasta made from wholegrain durum wheat semolina of 100% Italian wheat, rich in fibre and with a full flavour of grain.
The range has seven shapes: casereccia, rigatone, tubetto rigato, penna rigata, pasta mista, linguina and spaghettone, all in 500 g packs. According to the maker, the pasta is made in an artisanal way and dried slowly; the rigatone, pasta mista and linguina are described as bronze-drawn, which gives them a rough surface that holds the sauce.
The short shapes suit vegetable sauces, pulses and fresh tomato; tubetti and pasta mista are meant for soups such as minestrone; the linguina goes with fish and light sauces, and the spaghettone with richer Mediterranean sauces.
The official shop does not label this range as Pasta di Gragnano PGI.
Facts
| Raw material | Wholegrain Italian durum wheat semolina |
|---|---|
| Main use | Wholegrain pasta for vegetable sauces, pulses and soups |
What it includes
How it connects to Pasta
D'Aniello Pasta Integrale → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Whole wheat flour, 🌾 Durum wheat
- Part of
- Pastificio D'Aniello, Dry durum wheat pasta
- Similar and different
- Casarecce, Rigatoni, Penne, Linguine, Spaghettoni
Frequently asked questions
What is D'Aniello Pasta Integrale made of?
Wholegrain durum wheat semolina of 100% Italian wheat.
Which shapes are in D'Aniello Pasta Integrale?
Casereccia, rigatone, tubetto rigato, penna rigata, pasta mista, linguina and spaghettone.
What to read next
- Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
- 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.
- Rigatoni — Large ridged tubes of pasta; De Cecco and Barilla describe them as a traditional shape from Rome.
- Casarecce — Short dry pasta rolled and folded like a small piece of parchment; De Cecco gives a cooking time of 11 minutes.
Similar
D'Aniello Pasta Lunga IGP · D'Aniello Pasta Speciale IGP · D'Aniello Formati Regionali · D'Aniello Pasta Corta IGP · D'Aniello Pasta Senza Glutine · Afeltra Integrale Bio 100% Grano Italiano