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Pastai Gragnanesi Pasta Lunga

Pasta range ✔ Checked: 10.2026 · sources: 2 Updated:

Long bronze-drawn dry pasta by the Pastai Gragnanesi cooperative: spaghetti, vermicelli, linguine, bucatini, ziti and candele.

Pastai Gragnanesi Pasta Lunga is the long-pasta line of the Pastai Gragnanesi cooperative in Gragnano near Naples. Like the rest of its production it is Pasta di Gragnano: dry pasta from durum wheat semolina and water, shaped with dies with bronze inserts in the cooperative's vertical factory.

The list is long and includes many old Neapolitan formats: spaghetti (10 minutes' cooking according to the product page), spaghetti alla chitarra, curved spaghetti and vermicelli, hollow vermicelli, linguine, mafaldine, perciatielli and bucatini (10–12 minutes), mezzanelli, tripolini and fettuccia (10 minutes), long hollow fusilli (14 minutes), ziti and long ziti, candele and long candele, ferrazzuoli and mista lunga, a mix of broken long shapes.

The product pages add a note on each shape: spaghetti go with quick sauces such as garlic, oil and chilli (aglio olio), fresh tomato or seafood, bucatini with amatriciana, and long ziti and candele are traditionally broken by hand for Neapolitan ragù and Genovese. The line belongs to dry durum wheat pasta.

Facts

Raw materialDurum wheat semolina, water
Main useLong pasta for Neapolitan and everyday sauces

What it includes

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How it connects to Pasta

Pastai Gragnanesi Pasta Lunga → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta

Frequently asked questions

How long do Pastai Gragnanesi spaghetti cook?

10 minutes, according to the product page; long hollow fusilli take 14 minutes and bucatini 10–12.

Which old shapes are in Pastai Gragnanesi Pasta Lunga?

Among others curved vermicelli, ferrazzuoli, perciatielli, mezzanelli, ziti and candele and mista lunga.

Similar

Pastai Gragnanesi Pasta Laminata · Pastai Gragnanesi Pasta a Nido · Pastai Gragnanesi Pasta da Forno · Pastai Gragnanesi Pasta Corta · Pastificio dei Campi Pasta Lunga · Sorrentino i Lunghi BIO

Sources

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