PASTA DI GRAGNANO IGP Pappardelle 500g

Gragnano IGP Pasta is rooted in the heart of Campania’s traditional pasta-making heritage, where the quality of Italian durum wheat meets centuries-old craftsmanship. Bronze-die extrusion gives the pasta its distinctive rough, porous surface, ideal for holding sauces and seasonings, while Gragnano’s unique microclimate and slow, low-temperature drying help preserve the characteristics of the semolina and the pasta’s aromatic profile. Water from the springs of the Lattari Mountains completes a production process deeply connected to its territory.

Pappardelle are wide, generous ribbons with a substantial texture, particularly suited to rich and aromatic sauces. Their rough, porous surface holds onto mushroom sauces, ragù and creamy preparations, enhancing every layer of flavour.

SIGNATURE RECIPE · PAPPARDELLE WITH PORCINI MUSHROOMS

A timeless Italian classic, pairing the generous texture of Pappardelle with the deep, woodland character of Porcini Mushrooms. For this preparation, we recommend 50 g of Extra Dried Porcini Mushrooms, rehydrated slowly for at least one hour. The carefully filtered soaking water becomes an essential part of the sauce, intensifying its aroma and depth.

Ingredients for 4 people

500 g Pappardelle

50 g Extra Dried Porcini Mushrooms

2 garlic cloves

Extra Virgin Olive Oil

Fresh parsley

Salt

Black pepper

Preparation

Place the dried Porcini Mushrooms in lukewarm water and allow them to rehydrate for at least 1 hour. Drain and gently squeeze them, then roughly chop. Carefully filter the soaking water and set it aside.

Heat a generous drizzle of Extra Virgin Olive Oil in a large pan with the garlic cloves. Add the Porcini Mushrooms and sauté gently for a few minutes. Gradually add some of the filtered soaking water and allow the sauce to cook until fragrant and concentrated. Season with salt and black pepper and finish with fresh parsley.

Cook the Pappardelle in plenty of salted water and drain when al dente, reserving some of the cooking water. Transfer directly to the pan with the mushrooms and toss, adding a little pasta water if needed. Finish with a drizzle of Extra Virgin Olive Oil and fresh parsley.