It is then dried for a longer period of time than other types of pasta, which allows it to absorb more flavor. These monthly encounters, called #indovinachivieneacena, have become eagerly anticipated events enjoyed by chefs, producers and diners alike. Needless to say, there are lots of recipes for stuffed and baked paccheri. It’s such a tasty and popular way to serve this pasta. In this version, the paccheri is stuffed with a delicious creamy porcini (ceps), sausage (Italian salsiccia) and ricotta filling. It is then baked in a cheesy béchamel. Both types of pasta can be dried, and the recipe made with eggs will produce a rich yellow pasta thanks to the yolks. Egg pasta is traditionally a more decadent recipe, whereas pasta made simply with water and flour forms part of t he country's cucina povera heritage – using scant resources to make beautifully simple dishes. If that isn’t available, look for any paccheri or mezzi paccheri with the Pasta di Gragnano IGP certificate. Among the companies I know who make paccheri or mezzi paccheri are Pastificio dei Campi, Di Martino, Afeltra, Liguori, Gentile and Faella. There are more, of course, plus some excellent producers of good quality pasta in other parts of Italy. Other pasta shapes you can use.

In spite of the difficulties, Gragnano didn’t let change ruin its century-long tradition, it quite simply tweaked its objectives a little to focus no longer on quantity but quality: this is how its dry pasta became the champagne of dry pasta. Today, the wheat used by Gragnano 14 pasta-making factories all comes from close by Gravina di Puglia, which means there is no time for molds and toxins to develop, granting quality to the final product. Key to pasta production are traditional methods and the idea of “terroir,” borrowed from the world of wines, to the point that, just like it happens for wine producers, Gragnano pasta makers must comply with rigorous regulations if they want their product to be considered bona fide “pasta di Gragnano.” Get a taste of these fantastic events by having a look at the stellar list of exclusive chef inspired haute cuisine creations using the finest pasta and inspire your Italian pasta recipes today. GRAGNANO ORECCHIETTE DEI CAMPI WITH MUSHROOMS AND PARMESAN CHEESE

Italian New Year's Eve Traditions

The proper way to eat Pasta Di Gragnano is to take a small piece of the pasta with your fingers and place it in your mouth. The pasta has been a staple in the town of Gragnano for centuries, and it has been passed down through generations of families.

Located in the region Campania, Gragnano was one of these few territories in which the “white gold” (as the gragnanesi – Gragnano townsfolk – call pasta today) became part of a mass production. Despite the encouraging start, a series of unfortunate events, such as famines, epidemics, and droughts, prevented this business from growing further. It was only in the 18 th century that Pasta di Gragnano became a proper brand, first sold in the nearby regions and then gradually spreading all over Italy. Margherita Sarrocchi (ca. 1560 – 1617), an Italian poet and a supporter of the theories of Galileo Galilei There are regional differences between pasta recipes. In the north of Italy, pasta is commonly made with eggs. While the southern Italian recipe uses just water and flour.So much so that 75% of the population were directly or indirectly making " maccheroni" in more than 100 pasta factories. La pasta secca, invece, utilizza solo semola di grano duro e acqua, ed è realizzata con trafile di bronzo che le conferiscono una consistenza particolarmente ruvida, perfetta per trattenere meglio il sugo. Fondamentale per questo tipo di pasta è il processo di essiccazione, che la rende più resistente nel tempo.