A classic long pasta with a hollow core that catches sauce inside and out. Perfect for rich tomato-based dishes like Amatriciana or Cacio e Pepe, where every strand delivers flavor with texture and bite.
Antonio Massa is one of the historic pasta makers of Gragnano, continuing a tradition that dates back centuries. His pasta is made with 100% Italian durum wheat semolina and pure spring water, extruded through bronze dies for a rough, sauce-gripping surface, then dried slowly at low temperatures to preserve its aroma and integrity.
• Origin: Gragnano, Campania
• Made with: 100% Italian durum wheat semolina & spring water
• Texture: Bronze-cut, slow-dried
• Format: Long, hollow pasta — ideal for hearty sauces
• Producer: Antonio Massa, traditional Gragnano pasta maker
Net Weight: 500 g (1.1 lb)
A classic long pasta with a hollow core that catches sauce inside and out. Perfect for rich tomato-based dishes like Amatriciana or Cacio e Pepe, where every strand delivers flavor with texture and bite.
Antonio Massa is one of the historic pasta makers of Gragnano, continuing a tradition that dates back centuries. His pasta is made with 100% Italian durum wheat semolina and pure spring water, extruded through bronze dies for a rough, sauce-gripping surface, then dried slowly at low temperatures to preserve its aroma and integrity.
• Origin: Gragnano, Campania
• Made with: 100% Italian durum wheat semolina & spring water
• Texture: Bronze-cut, slow-dried
• Format: Long, hollow pasta — ideal for hearty sauces
• Producer: Antonio Massa, traditional Gragnano pasta maker
Net Weight: 500 g (1.1 lb)
