Add zucchini to the pan, reserving some for garnish. Pour a ladleful of the pasta cooking water and stir in the zucchini, mix for two minutes to rehydrate the vegetables. The ristorante da Maria Grazia invented this amazing pasta recipe using local and seasonal ingredients such as zucchini and cheese Provolone del Monaco. These two ingredients altogether create a delicious creamy sauce that is beyond deliciousness! Add pasta, provolone and parmigiano reggiano cheese. Pour another ladleful of the cooking water, and more hand-torn basil and then turn off the heat. Our pasta is freshly made every morning and cooked with a respect for the tradition and techniques passed down the generations from the cooks who taught us our craft. We add to that tradition by following the science behind the pairing of pasta shapes with the right sauces, so you get all the delicious flavour in every mouthful. And we make fresh pasta affordable for all to indulge in on a regular basis, just like Italians do.

OIL– The traditional recipe is made with extra virgin olive oil. But of course, is up to you. You can also use normal olive oil, especially if the extra virgin is expensive where you live or not so easy to find. COOLING AND STABILIZATION: the final element of drying is the cooler which brings the pasta to room temperature while still at drying temperature and then stabilizes its temperature before placing it in the external environment; This project was possible thanks to a strong collaboration with the company AGRISEMI MINICOZZI Srl, a Benevento company leader in the sector of seed selection and grain storage, together with which, following studies and continuous research, it was possible to identify a selection of high quality wheat coming exclusively from Campania soil able to guarantee very high chemical-physical and organoleptic characteristics to the final product.

Place fried zucchini ona paper towel-lined plate to drain oil. Once all zucchini are done, sprinkle with a pinch of salt and a few hand-torn basil leaves. Finding a pasta shape I have never heard of before is a pretty exciting experience for me! Such was the case with elicoidali. I actually bought this pasta without looking at the name as I assumed it was a small rigatoni. Obviously I was wrong. Yes, elicoidali look like rigatoni but on closer inspection they are quite different. Like rigatoni, this pasta is a tube shape but the ridges are curved around the tube rather than straight and the pasta itself is slightly curved and narrower than rigatoni. A pasta with two names? The "Pasta di Gragnano" is the product obtained by mixing durum wheat semolina with water from the local aquifer. The production process consists of five phases:

For a taste of the Mediterranean, try combining this pasta with fresh cherry tomatoes, garlic, basil, and extra virgin olive oil. Add a sprinkle of Parmesan cheese to enhance the flavors.

More Elicoidali

Eliche get their name from the Italian “elica,” meaning “screw.” This pasta is made from matt, a strong and rich variety of durum wheat. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour is 100% organic selected in collaboration with their own sustainable producers. Extrusion: An essential phase in obtaining a good quality final product. Once the dough is prepared, it is extruded through "dies," which are tools made exclusively of bronze. This imparts a rough surface to the pasta and determines its shape.

For more than 4 years we meticulously tested the hundreds of strains of wheat, farro and Kamut until we finally selected the best of each for the most flavorful, nutritious and highest quality pasta. We grind the grain each morning for that day’s pasta. To ensure a high quality of its products, Pastificio D'Aniello has set up a "SHORT CHAIN" project aimed at exploiting the riches of our territories and then transferring them to the final product "PASTA DI GRAGNANO I.G.P." Start by placing a large pot with water over high heat. While waiting for the water to boil, start with the recipe… For a lighter option, toss Elica Gigante pasta with roasted vegetables like zucchini, bell peppers, and eggplant. Drizzle with a balsamic reduction and top with crumbled feta cheese for a delightful vegetarian dish. In a frying pan heat a good amount of extra virgin olive oil over medium heat and fry zucchini until slightly browned.

Organic Penne Matt Monograno Line: a hearty, rich variety of 100% durum wheat with a mouth-watering flavour of freshly baked bread drenched in farm-fresh butter and the delicate aroma of dried coconut and spring hay fields. This special single-varietal of hard wheat is named “Matt” after the son of the American geneticist who discovered it. Just like wine has terroir, grapes producing wine differing in flavour depending on where it’s grown, we know that grain too tastes different depending on where it is sown. We planted the Matt grain in many different regions of Italy until finally discovering that Sicily and Puglia yield the best tasting, most aromatic pasta with the perfect balance of gluten and protein and lovely yellow colour.We grind the Matt semolina in the morning for the pasta that we will make that day resulting in exceptionally fresh, delicious and nutritious pasta. Stir ( mantecate) spaghetti thoroughly for one minute or until the cheese has melted and turned into a creamy sauce that perfectly coats the pasta. While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in a sauté pan over medium-high heat. Stir the garlic until fragrant, then remove it from the pan.

Drying: The drying process varies depending on the pasta shapes and occurs at temperatures ranging from 40°C to 55°C for a period between 18 and 60 hours. The drying phase is achieved using static cells.CHEESE– The traditional recipe calls for Provolone del Monaco, a spicy semi-hard cheese from the Sorrento peninsula. However, this cheese has a DOP status. which means is not so easy (or cheap) to find it outside Italy. If you can’t find Provolone del Monaco, use another semi-hard provolone or caciocavallo. This great research work for raw materials is then enriched by a transformation phase that follows the centenary tradition of the city of Gragnano, that is, high quality durum wheat semolina, bronze drawing and long drying times at low temperatures, characteristics also specified in the IGP specification PASTA OF GRAGNANO. Place spaghetti on a serving plate. Top with the remaining zucchini, a little bit of pepper, and more grated parmigiano. And there you go, your spaghetti alla Nerano is ready to be enjoyed! Useful Tips and Notes