Candele Lunghe
One of the most traditional shapes of the Gragnese tradition since ancient times: the Candele were bought in large quantities and wrapped by hand in sugar paper called "macaroni paper". Made to be broken by hand and combined with flavorful spices like the classic Neapolitan ragu', this smooth shape of great intensity and roughness will become the protagonist of your Sunday meal! If you are wondering why would you chose the shapes to be broken by hand to those cuts, the shapes with hollow dough and double length such as candles, ziti and mezzanines are drained vertically hanging on the reeds. For this reason they are open only on one side, which leads to enzymatic processes that occur only under these conditions, thus extending the drying times. 24 to 48 hours, are necessary to extract the moisture trapped in the long dough columns. Thanks to this particular drying process, the pasta acquires a completely different flavor, extraordinarily rich with notes of almond and a slightly fermented hay
They must be broken by hand while waiting for the salted water to boil
Our pasta is PGI Certified Gragnano Pasta, bronze-die, slowly dried at low temperatures, made with 100% Italian durum wheat semolina and local spring water. Contains a minimum of 14% protein, firm to cooking and highly digestible
Original: $15.00
-70%$15.00
$4.50
Description
One of the most traditional shapes of the Gragnese tradition since ancient times: the Candele were bought in large quantities and wrapped by hand in sugar paper called "macaroni paper". Made to be broken by hand and combined with flavorful spices like the classic Neapolitan ragu', this smooth shape of great intensity and roughness will become the protagonist of your Sunday meal! If you are wondering why would you chose the shapes to be broken by hand to those cuts, the shapes with hollow dough and double length such as candles, ziti and mezzanines are drained vertically hanging on the reeds. For this reason they are open only on one side, which leads to enzymatic processes that occur only under these conditions, thus extending the drying times. 24 to 48 hours, are necessary to extract the moisture trapped in the long dough columns. Thanks to this particular drying process, the pasta acquires a completely different flavor, extraordinarily rich with notes of almond and a slightly fermented hay
They must be broken by hand while waiting for the salted water to boil
Our pasta is PGI Certified Gragnano Pasta, bronze-die, slowly dried at low temperatures, made with 100% Italian durum wheat semolina and local spring water. Contains a minimum of 14% protein, firm to cooking and highly digestible
