Large curved shells of Gragnano PGI pasta. For rich sauces and oven-baked fillings.
Gragnano PGI dried pasta, from Campania. The generous, curved shape takes a rich sauce or a filling.
Recommended cooking time 13 minutes, in 1 litre of water with 10 g of salt per 100 g of pasta.
Finish for a few minutes in the oven, covered with aluminium foil to keep it soft.
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