La Fabbrica della Pasta di Gragnano

Elicotubetto IGP

€3,60

Format: 500 g

Estimated delivery between 24 October and 26 October.

Short, ridged, and porous, it is the perfect companion for soups and broths.



Durum wheat semolina pasta

Ingredients: extracted durum wheat semolina, water.
The product contains gluten and may contain traces of mustard and soy.
Country of wheat cultivation: Italy.
Country of wheat milling: Italy.

Produced and packaged at the facility located at Viale San Francesco, 30, 80054, Gragnano (NA), Italy.

Store in a cool, dry, well-ventilated place, away from sources of heat and direct sunlight.

Best before: see date indicated on the package.

10 Minutes

The suggested cooking time guarantees the perfect texture to fully enjoy this pasta shape.

We recommend using 1 litre of water and 10 g of salt for every 100 g of pasta.

Energy: 1487 KJ - 350Kcal
Fats: 1 g of which saturated 0.3 g
Carbohydrates: 73 g of which sugars 2.5 g
Fibers: 1 g
Proteins: 13 g
Salt: 0.005 g

Average values per 100g

Discover the recipe

Elicotubetto con topinambur, patate, speck croccante e finocchietto

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Only two ingredients, maximum quality

100% Italian durum wheat semolina and pure water from the centuries-old springs of Gragnano. Two simple ingredients, carefully selected and slowly worked for a pasta with an authentic flavor.

Family tradition for 4 generations

Our master pasta makers Antonino and Mario pass down the 32 secrets to produce excellent pasta, keeping alive the family tradition and the centuries-old pasta-making history of Gragnano.

Slow drying at low temperature

Our pasta dries slowly, over a period of 24 to 48 hours, starting from a temperature of 45°, to preserve every nuance of flavor, aroma and authenticity, strictly following the traditional production process.

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For order information: relazioniesterne@lafabbricadellapasta.it