Il Vecchio Pastificio di Gragnano Tagliatelle IGP 500g

Bronze-drawn ribbons for a beautifully dressed bowl of pasta

Long, flat ribbons with a firm bite and a textured surface that welcomes sauce. Il Vecchio Pastificio di Gragnano’s tagliatelle are made from durum wheat semolina and water, giving this familiar Italian shape a satisfying texture that stands up to rich, flavourful dressings.

Produced in Gragnano, Campania, the pasta is drawn through bronze dies and slowly dried at low temperatures. The bronze-drawn surface helps sauce cling along the length of each ribbon, bringing the dressing and pasta together as you twirl your fork.

Pair with a slow-cooked ragù, creamy mushrooms or a glossy sauce of butter, sage and Parmesan. The broad ribbons are especially lovely with finely textured sauces that coat them evenly.

Finish cooking in the pan with your sauce and a little reserved pasta water, turning gently until the ribbons are well dressed. Serve straight away with freshly grated cheese and black pepper, according to your recipe.

Cook in plenty of boiling salted water, for 12 minutes and tasting before draining.

Dried durum wheat semolina pasta.

Ingredients

Durum WHEAT semolina, water.

Allergens

ALLERGENS: WHEAT (GLUTEN).

May contain SOYA and MUSTARD.

Key Info

• Product size/weight: 500g
• Country of origin: Italy
• Region: Campania
• Brand: Il Vecchio Pastificio di Gragnano
• Protected designation: Pasta di Gragnano IGP
• Production: Bronze-drawn and slowly dried at low temperatures.
• Storage instructions: Store in a cool, dry place, away from heat and moisture.
• Cooking time: 12 minutes.
• Barcode: 8033406260039
• UK importer: C. Carnevale Ltd, 107 Blundell Street, London N7 9BN.

About Il Vecchio Pastificio di Gragnano

Il Vecchio Pastificio di Gragnano makes artisan pasta in Gragnano, Campania, using selected durum wheat semolina and water from the town’s historic springs.

Its approach centres on bronze dies, slow drying at low temperatures and close supervision by its pasta makers. These methods give the pasta its distinctive rough surface and character, with shapes designed to make the most of their accompanying sauces.

The range carries the Pasta di Gragnano IGP designation, connecting its production to the place and pasta-making tradition behind its name.