La Fabbrica della Pasta di Gragnano

The Caccavella from Fabbrica della Pasta di Gragnano is a unique type of pasta known for its large size. It is considered the world's largest pasta shell, with a diameter of about 9 cm (3.5 inches) and a height of 6 cm (2.4 inches). Made from high-quality durum wheat semolina and water, the Caccavella is crafted using traditional methods, including bronze dies and slow drying at low temperatures. This process gives the pasta a rough texture that helps sauces adhere better. The Caccavella is typically used for stuffing and baking, allowing for creative and elaborate dishes.

The Rigatello from Fabbrica della Pasta di Gragnano is a distinct type of pasta characterized by its unique, ridged shape. Made from premium durum wheat semolina and water, this pasta is crafted using traditional methods such as bronze die extrusion and slow drying at low temperatures.

The Gnocca from Fabbrica della Pasta di Gragnano is a distinctive type of pasta known for its large, round, and hollow shape. This pasta is crafted from high-quality durum wheat semolina and water, following traditional Italian methods such as bronze die extrusion and slow drying at low temperatures.

The Farfalloni from Fabbrica della Pasta di Gragnano is a large, butterfly-shaped pasta that stands out for its distinctive, elegant appearance. Made from premium durum wheat semolina and water, this pasta is created using traditional methods such as bronze die extrusion and slow drying at low temperatures.

The Fidanzati Capresi from Fabbrica della Pasta di Gragnano is a unique pasta known for its intricate, twisted shape, symbolizing a pair of lovers intertwined. Made from high-quality durum wheat semolina and water, this pasta is crafted using traditional methods such as bronze die extrusion and slow drying at low temperatures.