La Campofilone Gramigna
La Campofilone Gramigna: short curved tube-shaped dry pasta by La Campofilone (La Campofilone Pasta all'uovo range); ingredients: durum wheat semolina, fresh eggs (33.4%).
La Campofilone Gramigna is short curved tube-shaped dry pasta made by the Italian brand La Campofilone. The product belongs to the La Campofilone Pasta all'uovo range.
Ingredients: durum wheat semolina, fresh eggs (33.4%). Cooking time according to the official site: 6–7 minutes. Pack sizes: 250 g. Protein: 16.6 g per 100 g. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well.
The curve traps sauce, making the shape a good choice for cheese sauces, legume soups and baked pasta. Classic dishes for this shape: cacio e pepe. Allergens: gluten, egg. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end.
Facts
| Raw material | Durum wheat semolina, fresh eggs (33.4%) |
|---|---|
| Duration | 6–7 min |
| Main use | Cacio e pepe |
| House range | La Campofilone Pasta all'uovo |
How it connects to Pasta
La Campofilone Gramigna → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- La Campofilone Pasta all'uovo
Frequently asked questions
How long do you cook La Campofilone Gramigna?
6–7 minutes, according to the official La Campofilone website.
What are the ingredients of La Campofilone Gramigna?
Durum wheat semolina, fresh eggs (33.4%).
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
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