Gragnano in Corsa Formato Lungo

Gragnano in Corsa Formato Lungo is the long-pasta line of Gragnano in Corsa, an artisan pastificio in Gragnano near Naples. It is a short line with two shapes: pappardelle, wide flat ribbons, and spaghetti alla chitarra, square-cut strands named after the stringed "guitar" tool once used to cut them.

Like the rest of the company's pasta, it is made from durum wheat semolina and water. The semolina is milled so as not to damage the starch; the dough is kneaded for about 20 minutes, drawn only through bronze dies and dried in two phases in static cells at no more than 45 °C for at least 24 hours. The company describes the result as pale yellow, rough and porous, with low stickiness and good firmness after cooking. Both shapes are also sold in 500 g packs.

According to the company, its long pasta suits every dish and occasion because it wraps neatly around the fork. Pappardelle here are dry semolina ribbons rather than egg pasta and pair well with meat or mushroom ragù; spaghetti alla chitarra go with tomato, seafood or cacio e pepe. The line belongs to dry durum wheat pasta.