Gragnano Penne Rigate 20/500g

In Italy, pasta is like a sacramental object whose serving is regulated by steadfast traditions. It is fed to babies as soon as they can take in solids. In Italian households, its place as a first dish at lunch or dinner is virtually a law. Pasta di Gragnano should be cooked al dente -- that is, only to the point at which it is still firm, then added to its sauce, where it's cooked a little more, then served right off the stove.