Gramigna

Curved shaped pasta from the Emilia-Romagna region of Italy. The word means Bermuda grass in Italian. Commonly recommended to pair with sausage in either a red or white sauce but very flexible for other sauces as well. We have a great recipe for the gramigna here. Just substitute the rigatoni for gramigna!: https://zellipasta.com/blogs/recipes/rigatoni-with-lotties-calabrian-sausage About Zelli Pasta: Zelli pasta has a little different look, feel, and quality than most are used to. There are a few reasons for this: Our pasta is made using bronze extruder dies. They leave the pasta with a rougher surface area for sauce to cling to. Most large manufacturers use Teflon dies because they are more efficient and easier; however, the pasta ends up being shiny and slippery. Not a good combo for sauce.  We use high quality organic durum wheat flour. Our flour is grown organically and milled to order! The grains we use are fresh! Our pasta is dried slowly, which is the old way of drying pasta