There are a lot of Italian pasta, but when it comes to quality, there are big differences. In our online shop, we offer our customers the traditional and long-dried durum wheat semolina organic pasta from Gragnano near Naples. Gragnano is the town where family history meets tradition for pasta production. Discover for yourself the difference between this pasta with the IGP quality seal. Off to bella Italia!
Gragnano pasta with organic durum wheat semolina from Naples
Pasta Di Gragnano – the best pasta in the world? For many pasta gourmets it is!
The hilltop town of Gragnano may not boast the views of its neighbours on the Amalfi Coast, but it has a remarkable heritage of its own: It is the birthplace of dried Gragnano pasta. While northern Italy is famous for fresh pasta such as tortellini and tagliatelle, southern Italy is the undisputed champion for dried pasta, including pennae, spaghetti, fusilli, vesuvio and maccheroni. And thanks to its strategic location in the Gulf of Naples, Gragnano is at the epicentre of Italian pasta production.
For over 1.000 years, the people of Gragnano have been able to produce pasta in the streets and have it dried there. Because the climate worked in their favour, the inhabitants say. This dried pasta is such an integral part of the city’s history and identity that it is called the ‘Oro di Gragnano’ – the gold of Gragnano.
South of Vesuvius and only a short drive from Sorrento, Gragnano is protected by the Apennines. The city benefits from a sea breeze that brings moisture from the coast. This gives you the perfect conditions for the production and drying of this distinctive pasta. Find out more about the production, quality and Gragnano’s famous bronze mould noodles in our blog post about Gragnano Pasta.
Tagliolini egg pasta from Piedmont
Although the name tagliolini sounds similar to tagliatelle, they are not really the same. Except for the fact that both are traditionally egg noodles and fresh egg noodles cut into ribbons. Tagliolini are long strands of pasta that lie in width somewhere between Capellini and Tagliatelle. Each strand of pasta is usually about 2–3 mm wide and sometimes slightly cylindrical.
Many Italians also call this pasta ‘Taglierini’ and in many Italian recipes and cooking pages they seem to be treated as one and the same. Taglierini are flat but thinner than tagliatelle and take a little longer to cook, while tagliolini are rounder and slimmer and require less cooking time.
This delicious Italian pasta was originally primarily eaten in soups, but nowadays Italians often serve it with light pasta sauces, especially seafood, vegetables and cream sauces.
Tagliolini with truffle – the popular truffle pasta from Piedmont
Tagliolini are also produced as a truffle pasta version in Piedmont, home of the best truffles. The base of durum wheat semolina and egg combined with the hearty truffle flavour is a heavenly combination. It’s best to toss the pasta in butter and grate fresh Parmigiano over it – or fresh truffle from the tuber!
Tajarin pasta from Piedmont
Tajarin pasta is similar to tagliolini (or taglerini). It is also durum wheat semolina pasta with eggs, which is typical of the entire Piedmont region and in particular of the Langhe and Monferrato regions.
They are a special format of egg noodles that are much narrower than tagliatelle. They are flat, less than a millimetre thick, slightly longer than spaghetti and therefore have a quick cooking time of 2–4 minutes.
The perfect tomato sauce for Italian pasta
This combination has become an indispensable culinary addition. Nothing is served more often in private or in restaurants than Italian pasta with one of the many variations of the tomato sauce. And if you want to try this combination to perfection, you should try our Italian pasta from Gragnano with our exquisite gourmet sugos.
Combine our pasta with fresh tomatoes to your heart. sauces from our shop. Pesto fans and lovers of creamy sauces can also discover great culinary combinations with pasta – buy online here.
Frequently Asked Questions about Di Bennardo Pasta
How long does the pasta keep?
It all depends on what ingredients the pasta is made from and whether it is fresh or already dried. Fresh pasta or pasta can be stored for several months once completely dry.
Pasta with egg or egg Pasta can often be stored for up to two years in dried form, and dried durum wheat semolina pasta (i.e. pasta without egg) usually has an unlimited shelf life.
What ingredients are used?
The ingredients in our Di Bennardo pasta are high-quality and have a high-quality finish. GP or BIO seal. Gragnano pasta consists solely of the best organic durum wheat semolina and Gragnano spring water. Our tagliolini and tajarin from Piedmont are based on durum wheat semolina and egg.
Are organic ingredients used in the pasta?
Yes, our producers use only the best, most natural organic ingredients for our pasta.
The right pasta for every taste – order pasta in the online shop now from Di Bennardo
Our range is perfect for every taste and every occasion with Italian pasta. Whether you’re looking for classic spaghetti alla carbonara, Penne all‘ Arrabiata, a summery noodle salad with Fusilli or Vesuvio pasta with mussels – you’ll find it in our online shop.
For fans of Italian pasta with eggs, we recommend our Tagliolini and Tajarin Pasta Piedmont. These go perfectly with creamy light sauces or our truffle pasta, which is tossed in butter and still tastes best with Parmigiano.