Gramigna is a delightful curly pasta shape loved by kids and adults alike. It is a smooth, hollow pasta shape with a little upward curve towards one end, like a tick or a well known sports brand logo! This Gramigna Coquilettes is a slightly smaller version of the classic Gramigna from Bologna.
It is perfect for all kinds of rich, creamy sauces, meat ragus or flavoursome tomato-based sauces. We also love it with lighter sauces in the summer too. (See a few suggestions below). The true classic Gramigna dish is with sausages in a tomato sauce, Gramigna alla Salsiccia and if you’re ever in the Bologna area, keep an eye out for this tasty delight! (See recipe below if you want to try it yourself).
The Granoro Pasta Range
Premium quality durum wheat and innovative production methods make the Granoro pasta range an excellent choice for everyday use. It is produced using special processes which maintain the natural quality and goodness of the wheat and really bring out all its flavour. The pasta cooks to perfection every time and effortlessly binds sauces to give deliciously balanced and full flavoured pasta dishes.
Cooking time: 6 minutes
Best way to cook pasta? Here’s our guide on how to avoid Pasta Disasters!
|HOW TO USE – SUGGESTIONS
As mentioned the classic is Gramigna alla salsiccia, but it is perfect with Bolognese sauce or any other type of meat ragu. Definitely best with small pieces of meat.
Creamy sauces work splendidly too – try it with chopped mushrooms and cream or vegetable and cream sauce.
Lovely with a simple tomato passata with olive oil and fresh basil.
GRAMIGNA ALLA SALSICCIA – RECIPE
Ingredients (4 people)
400g sausage meat
300 – 400g Gramigna
60g Pancetta (diced)
1 glass white wine
Extra virgin olive oil
Salt and pepper
Cut the shallot into small slices and fry in a little oil with the diced pancetta.
Add the sausage meat gradually and stir in.
Add the glass of white wine and leave on low flame to simmer for 10 minutes.
Stir in 5 table spoons of tomato passta and a little salt and continue to simmer for 20 minutes.
In the meantime cook the Gramigna until al dente and (when ready) add it to the sauce and mix in.
Serve with plenty of grated parmesan and finish with a twist of black pepper.