Gragnano in Corsa Formato Classico

Gragnano in Corsa Formato Classico is the classic short-pasta line of Gragnano in Corsa, an artisan pastificio in Gragnano near Naples. It is made from durum wheat semolina and water; the dough is drawn through bronze dies and dried in static cells at no more than 45 °C for at least 24 hours, which gives a pale yellow, rough and porous pasta.

The official product pages list penne rigate, tortiglioni, elicoidali, mezze maniche, smooth and ridged paccheri, mezzi paccheri, occhi di lupo (wide ridged tubes), conchiglioni, scialatielli and pasta mista. The line is also sold in 500 g packs.

According to the company, its short pasta can be used in many recipes, from traditional to more creative ones. Ridged tubes such as penne, tortiglioni and mezze maniche hold tomato and meat sauces, paccheri and occhi di lupo suit thick Neapolitan ragù and seafood, conchiglioni can be stuffed and baked, and pasta mista goes into bean and potato soups. The line belongs to dry durum wheat pasta.