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La Fabbrica della Pasta Pasta di Gragnano IGP

Pasta range ✔ Checked: 10.2026 · sources: 3 Updated:

Main range of La Fabbrica della Pasta: Pasta di Gragnano PGI from durum wheat semolina and spring water, bronze-drawn, in over 150 shapes.

La Fabbrica della Pasta Pasta di Gragnano IGP is the main range of La Fabbrica della Pasta, the Moccia family's pastificio in Gragnano. On the official site the shapes of this range are labelled IGP: it is Pasta di Gragnano, the EU protected geographical indication for pasta made in Gragnano. The pasta is made from first-extraction durum wheat semolina from an Apulian-Lucanian supply chain and Gragnano spring water, drawn through bronze dies and dried for 24 to 48 hours at low temperature.

The range is divided into families: long pasta (spaghetti di Gragnano, spaghetti al mandolino, linguine, bucatini, mafaldine, tagliatelle, pappardelle, ziti, candeloni, and nests of tonnarelli and tripoline), short pasta, Gli Storici di Gragnano (calamarata, mezze maniche, rigatoni, lumaconi, conchiglioni and cannelloni), fusilli, lasagne, single-portion packs and designer formats, some of them patented.

Long shapes go with tomato, seafood and olive-oil sauces such as aglio olio or puttanesca; large tubes and shells are for stuffing and baking. The range belongs to dry durum wheat pasta.

Facts

Raw materialDurum wheat semolina (Apulian-Lucanian supply chain), Gragnano spring water
Main usePasta di Gragnano PGI for everyday and festive dishes

What it includes

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How it connects to Pasta

La Fabbrica della Pasta Pasta di Gragnano IGP → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta

What it contains
Semolina
Part of
La Fabbrica della Pasta, Pasta di Gragnano, Dry durum wheat pasta
Similar and different
Spaghetti, Linguine, Bucatini, Ziti, Tagliatelle, Conchiglie, Cannelloni

Frequently asked questions

Is this range Pasta di Gragnano PGI?

Yes, the official site labels these shapes IGP, and the company says it was first certified for Pasta di Gragnano PGI in 2012.

What is it made from?

From first-extraction durum wheat semolina from Apulia and Basilicata and Gragnano spring water; it is bronze-drawn and dried 24–48 hours at low temperature.

What to read next

  • Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
  • Linguine — Long dry pasta with a flattened, slightly convex section, like a small narrow flat tagliatella; producers call it the Ligurian long pasta for pesto.
  • Bucatini — Long dry pasta that resembles large spaghetti but has a hole in the middle, made from durum wheat semolina and water.
  • Ziti — Long dry pasta in the form of a hollow tube, made from durum wheat semolina and water; Garofalo's Ziti n. 4-15 are 250 mm long and bronze-drawn.
  • 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

La Fabbrica della Pasta Gli Aromatizzati · La Fabbrica della Pasta Gli Integrali · La Fabbrica della Pasta All'uovo · La Fabbrica della Pasta Senza Glutine

Sources

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