Hollow pastas are a great way to get more sauce in every bite. From bucatini to ziti, there is a wide array of hollow pastas you can try. One of these is gramigna. Have you heard of it?
Gramigna has its roots located in the Italian region of Emilia Romagna. These curvy, hollow-shaped tubes of pasta kind of look like bucatini that has been cut up and slightly twisted.
Continue reading to find out more about this unique pasta and even see some recipes that may inspire your next culinary escapade.
Gramigna: Origin and Meaning
Here’s a table with essential facts about gramigna:
|Emilia Romagna, Italy
|Italian term for “Bermuda grass”
|Ziti, bucatini, rigatoni
Where Did Gramigna Originate?
Gramigna comes from Emilia Romagna, a region in Italy known for Parmigiano Reggiano cheese and Parma ham. It is also popular in the neighboring regions of Friuli-Venezia Giulia and even Marche.
Back then, Gramigna was formed by manually rubbing the soft dough over a hole grater. Nowadays, modern pasta extruders make the work exceptionally easier.
What Does Gramigna Mean?
The word “gramigna” directly translates to “Bermuda grass.” This may be because the pasta resembles newly formed grass that has just erupted from the soil. How appetizing!
What Is the Difference Between Gramigna and Bucatini?
On paper, gramigna and bucatini have a lot in common. Both are long, hollow tubular pastas that are perfect for mopping up most sauces. Judging by their looks, however, it is evident that bucatini are much longer, narrower, and straighter than gramigna.
Both gramigna and bucatini can be enjoyed in similar ways. Choosing between one or the other comes down to personal preference, availability, and the recipe being prepared.
Traditional Dishes Suitable for Gramigna Pasta
Here are some traditional dishes you can make with gramigna pasta:
Gramigna con Salsiccia
One of the most popular ways to prepare gramigna is to pair it up with sausage. Try sauteeing some sausage meat along with a bit of olive oil and aromatics before adding your freshly cooked gramigna for a simple yet hearty meal. If you want to spice things up, you can add either tomato or heavy cream!
Gramigna al Pomodoro
In the summer, a popular way to eat gramigna is by simply tossing it with a light tomato sauce, chopping up some basil, and garnishing with a few twists of black pepper. This is a bright and refreshing meal that is served either warm or at room temperature.
Gramigna with Ragu
Is there anything better than straw-shaped pasta mixed in with meaty, tomatoey ragu? Whether you’re trying to impress your house guests or craving a simple meal at 3 in the morning, this dish is perfect for you.
Gramigna is a unique pasta shape that serves as the perfect vessel for most pasta sauces. Its distinct characteristics stand out whether it’s paired with meat-based ragu or simply topped with pomodoro sauce, gramigna’s uniqueness is sure to bring out your adventurous side.