Pasta di Gragnano Tubetti Rigati I.G.P. (Protected Geographical Indication). Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta. Pasta di Gragnano is chewier, nuttier and more roughly textured than most supermarket brands. In Italy, pasta is like a sacramental object whose serving is regulated by steadfast traditions.
Suggestion: Pasta di Gragnano should be cooked al dente, which means only to the point at which it is still firm, then added to its sauce where it will cook a little more.