Pastificio dei Campi Pasta Doppia Lunghezza
Double-length dry pasta by Pastificio dei Campi of Gragnano: long candele, spaghetti and ziti; Pasta di Gragnano IGP.
Pastificio dei Campi Pasta Doppia Lunghezza is a line of double-length long pasta from Pastificio dei Campi in Gragnano. The company describes it as a variant of long pasta for those experienced in handling and cooking it. The line has three shapes: long candele, long spaghetti and long ziti.
The ingredients are the same as in the maker's other pasta: durum wheat semolina and water; the pasta contains gluten. The candele are double-length Pasta di Gragnano IGP. Because of their thickness and length, they are dried for more than 60 hours and then rested for several days before packing. This long process follows the Gragnano tradition for long tubular shapes, which were dried hanging on canes.
Before cooking, the candele are broken by hand into three or five pieces. The company recommends them with rich, intense sauces that cling well to the thick, porous pasta. Long ziti are used the same way, while long spaghetti can be cooked whole or broken. The line is meant for Sunday and festive dishes of Neapolitan cooking, where broken pasta is part of the tradition.
Facts
| Raw material | Durum wheat semolina (grown and milled in Italy), water |
|---|---|
| Main use | Long pasta to break by hand, for rich sauces |
What it includes
How it connects to Pasta
Pastificio dei Campi Pasta Doppia Lunghezza → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Pastificio dei Campi, Pasta di Gragnano, Dry durum wheat pasta
- Similar and different
- Ziti, Spaghetti
Frequently asked questions
How do you cook Pastificio dei Campi candele?
Break them by hand into three or five pieces before cooking and serve them with rich sauces.
How long are the candele dried?
For more than 60 hours, then rested for several more days before packing.
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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