Liguori Spaghettoni di Gragnano
Liguori Spaghettoni di Gragnano: long dry pasta with a round cross-section by Liguori (Liguori Le Tradizionali IGP range); ingredients: Italian durum wheat semolina.
Liguori Spaghettoni di Gragnano is long dry pasta with a round cross-section made by the Italian brand Liguori. The product belongs to the Liguori Le Tradizionali IGP range. On the official site the product is labelled Pasta di Gragnano IGP, the EU protected geographical indication for dry pasta made in Gragnano. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well.
The official site names the main ingredients: Italian durum wheat semolina. Cooking time according to the official site: 12–13 minutes. Dimensions given by the brand: diameter 2.2 mm. Protein: 14.5 g per 100 g.
Long round strands suit oil-based and tomato sauces as well as creamy egg-and-cheese dressings that coat them evenly. Classic dishes for this shape: aglio, olio e peperoncino, carbonara, cacio e pepe and puttanesca. Allergens: gluten (wheat).
Facts
| Raw material | Italian durum wheat semolina |
|---|---|
| Duration | 12–13 min |
| Main use | Aglio, olio e peperoncino, carbonara, cacio e pepe, puttanesca |
| House range | Liguori Le Tradizionali IGP |
How it connects to Pasta
Liguori Spaghettoni di Gragnano → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Liguori Le Tradizionali IGP, Spaghetti, Pasta di Gragnano
Frequently asked questions
How long do you cook Liguori Spaghettoni di Gragnano?
12–13 minutes, according to the official Liguori website.
What are the ingredients of Liguori Spaghettoni di Gragnano?
Italian durum wheat semolina.
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.
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