Spaghetti Alla Chitarra Italian Pasta di Gragnano Organic IGP

Spaghetti Alla Chitarra Italian Pasta di Gragnano Organic IGP

Whether it's scarpariello or garlic, oil, and chili, spaghetti is one of the Italian tradition. Spaghetti Alla Chitarra is made traditionally according to the ancient Gragnano traditions. This pasta adds more goodness and genuineness of the dishes.

Tradition

The pasta factory has an interesting historical peculiarity. It is located in an ancient courtyard where pasta was produced from the beginning of the century. A tall industrial chimney stands alone beyond the now crumbling walls of the factory, silently observing the new generations at work in creating a unique product.

Pure spring water, the best grains of Campania, is used. All types of pasta are handmade just like of Gragnano, with a lot of patience and craftsmanship. The highlight is the drying chamber, built in such a way as to recreate the microclimate of Gragnano, so important for the quality of the finished product. Inside, the pasta usually dries lying on small steel rollers, at a temperature that recreates the environment of the ancient city, when the pasta is left to dry outdoors.

Two air pipes flow alternately blow on one side and then on the other for a unique reason. Gragnano straddles two coasts, on one side that of Sorrento and on the other that of Castellammare. The winds coming from the two sides come with typical aromas and flavors, which the pasta absorbs evenly as it drys.

The environment gives the pasta the flavors of the territory, and rightly so can be called the true pasta maker.

Nutritional information per 100g of product

• Energy (kcal) 352

• Energy (kJ) 1494

• Fats (g) 1.1 of which saturated fatty acids (g) 0.2

• Carbohydrates (g) 70.0 of which sugars (g) 2.6

• Fibers (g) 3.1

• Proteins (g) 14.0

• Salt (g) 0.02

     

  How to preserve it

  Keep in a cold and dry place.

   

Ingredients

Durum wheat semolina, water from the local aquifer.

Cooking time

9 - 11 min.

    Inside the ancient historic center of Gragnano, between alleyways and an old factory, there is the Pastificio D'Aniello, an artisan reality of the city awarded with the IGP mark. Wheat-only Campania, bronze drawing and complete control of the entire supply chain are the characteristics upon which the company is founded to guarantee very high product quality, made according to traditional production methods combined with cutting-edge technology. It is the case to say that pasta is as good as it used to be.

Recipe

Spaghetti alla - Spaghetti with tomato sauce

Amount: 2 portions

Preparation: 10 minutes

Cooking time: 15 minutes

Ingredients

170 g: spaghetti

250 g:    Tomatoes (passata)

0.5:   onion - optional

1 toe garlic

6 leaves basil

30 g Parmesan

2 tbsp olive oil (extra virgin)

0.5 TL sugar - optional

salt

pepper

         

 Instructions

1. Put the cooking water for the pasta, salt and cook the spaghetti al dente parallel to the preparation of the sugo (according to our instructions Boil noodles properly).

2. Finely chop the onion, grate the basil and grate the parmesan.

3. Heat oil in a saucepan and lightly brown the garlic clove, then remove and discard.

4. Add the onion to the boil and simmer until it is glassy.

5. Add tomatoes, basil, and sugar, lightly salt and pepper and then simmer for 20 minutes at low temperature.

6. Distribute the decorated pasta on a plate and serve with the tomato sauce and grated cheese.

 

Organic Spagetti Chitarra Pastai Gragnanesi I.G.P. (Protected Geographical Indication). Long shape, the name refers to the utensil “chitarra” used to work its dough: a loom with steel threads. The dough was pressed on this loom to get this spaghetti. This shape originates from Abruzzo in Italy.

Cooperativa Pastai Gragnanesi IGP

Suggestion: Thanks to their deep lines on the surface this shape is perfect with meat and fish sauces.

17.6 ounce (500 gram)

USDA Certified Organic

Ingredients: Durum wheat semolina, water

Packaging: Plastic Wrap

Region: Gragnano

Product of Italy