Pasta di Gragnano

Pasta di Gragnano is a dried durum wheat semolina pasta produced exclusively within the Municipality of Gragnano, Province of Naples. It is extruded through bronze draw-plates, which impart a characteristic surface coarseness, and mixed with water from the local aquifer. Multiple traditional pasta shapes are permitted, all originating from the craft tradition of Gragnano pasta-makers.

About this designation

Pasta di Gragnano PGI is registered under file number PGI-IT-0870 and received EU protection on 23 March 2011. The applicant body is the Consorzio di Tutela della Pasta di Gragnano IGP, based in Gragnano (NA), Italy. The entire production process — mixing and kneading, extrusion or wire-drawing, drying, cooling, and stabilisation — must take place within the territory of the Municipality of Gragnano in the Province of Naples. The dough is formed from durum wheat semolina mixed with water not exceeding 30% of the total mixture. The semolina must have a moisture content not exceeding 15% of the finished product, a protein content of at least 13% of dry matter, and an ash content of at most 0.86% of dry matter. The finished pasta must have a moisture content not exceeding 12.5%, a protein content of at least 13% of dry matter, and an ash content of at most 0.86% of dry matter. Extrusion must be carried out through bronze draw-plates, which produce the surface coarseness characteristic of the designation. The finished product must present a straw-yellow colour and a vitreous cross-section. Packaging must occur within 24 hours of production, within the production area, in units of between 100 g and 5,000 g. Labels must bear the name 'Pasta di Gragnano', the indication 'Indicazione Geografica Protetta' or the acronym 'IGP', the producer's address, the designation's logo, and the EU symbol.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 23 March 2011 under file number PGI-IT-0870, eAmbrosia identifier EUGI00000014037.
• The specification requires extrusion exclusively through bronze draw-plates; the use of Teflon draw-plates is not permitted under the traditional production method.
• All production phases must take place within the Municipality of Gragnano, Province of Naples; no other territory is permitted.
• Packaging must occur within 24 hours of production and within the production area, in units of between 100 g and 5,000 g.

Tasting notes

Campanian dried pasta from Gragnano (Naples area), traditional bronze-die extruded pasta from durum wheat semolina, slow low-temperature dried. Rough porous textured surface, golden color, holds sauce excellently, al dente bite — the global benchmark for premium dried pasta.

HoReCa use

Italian and international fine dining — every shape (spaghetti, paccheri, ziti, candele, fusilli, mezze maniche etc.); essential for premium pasta service in restaurants and gourmet retail.

Packaging

• retail-bag-500g
• retail-bag-1kg
• foodservice-bag-3kg
• foodservice-bag-5kg
• gift-pack-multi-shape-1kg