Casarecce - Pasta di Gragnano IGP - Ctn 16 x 500g

Casarecce

Casarecce (meaning “homemade” in Italian) are short, loosely twisted pasta scrolls with an open groove down the middle, designed to trap sauces. Originally from Sicily, Casarecce has since become popular across southern Italy and beyond, celebrated for its versatility and rustic, artisanal look.

Shaped like a narrow, rolled scroll or an “S” curve, Casarecce is ideal for capturing both light and rich sauces—especially those with small bits of vegetables, meat, or cheese. The twist and groove combination holds onto condiments while also offering a satisfying bite.

• Best for: Chunky vegetable sauces, ricotta or soft cheeses, meat ragùs, and herbed pesto.

Classic Dishes Featuring Casarecce

• Casarecce alla Norma – A Sicilian classic with fried eggplant, tomato sauce, and grated ricotta salata.
  
  
• Casarecce al Pesto Trapanese – With almonds, cherry tomatoes, basil, and pecorino; a Sicilian spin on Genovese pesto.
  
  
• Casarecce con Salsiccia e Funghi – With crumbled sausage, mushrooms, and a touch of cream or white wine.

• Casarecce con Zucchine e Limone – A fresh, summery dish with courgette, lemon zest, and ricotta or Parmigiano.
  

About the Producer

Pastificio Carmiano is an artisanal pasta producer based in Gragnano, Campania, a town recognised for more than 500 years as the historical centre of dried pasta making in Italy. Nestled between the Lattari Mountains and the Amalfi Coast, Gragnano lies just a short distance from Mount Vesuvius, Naples, and the ancient ruins of Pompeii. Its unique position—exposed to sea breezes, mountain air, and steady southern sunlight—created ideal conditions for air-drying pasta. The town's historic and continued importance for artisan pasta is recognised by its Protected Geographical Indication status, Pasta di Gragnano IGP.

Carmiano uses 100% Italian semolina from a single mill in Apulia and combines it with pure spring water from the Monti Lattari. The dough is bronze-extruded to create a coarse surface ideal for holding sauces. The pasta is then dried slowly, between 18 to 60 hours, depending on the shape, using modern static cells that simulate the historic open-air drying methods. Much of the process remains manual, guided by the expertise of the head pasta maker.

Notably, Pastificio Carmiano’s Linguine was featured in the Top Italian Food 2024 Guide by Gambero Rosso. Gambero Rosso is one of Italy’s most trusted names in gastronomy, known for its guides, ratings, and media that highlight the country’s best food, wine, and producers.

The company also shows a strong commitment to the environment, using 100% recyclable, plastic-free packaging.