Gragnano Truffle Papardelle


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The city of Gragnano, located in the province of Naples, Italy, is known as the “Citta della Pasta” (City of Pasta) and reputed to be the birthplace of dry pasta.

LA FABRICA DELLA PASTA di Gragnano pasta uses ingredients sourced only from a legally defined area sounding the the bay of Naples (excluding truffles). The pasta is made by mixing durum wheat with water from the local aquifers at Monti Lattari. The pasta dough is then bronze die extruded and slow dried. These methods all contribute to the unique flavour and texture of Gragnano pasta. It’s serious business for seriously delicious pasta!

Out of stock


SUGGESTED USE: Traditionally served with a rague sauce, this Pettegole pasta (A.K.A. Papardelle) is speckled with aromatic black summer truffles. Flavourful enough to be simply dressed with a generous amount of butter and parmesan, we also love it with a seasonal wild mushroom cream sauce or in a Carbonara.

INGREDIENTS: Durum wheat semolina, Gragnano’s water, black summer truffle pieces, salt, aromas.


Additional information

Weight .265 kg
Dimensions 6 × 10 × 33.5 cm


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