Sold by the13.7 oz. Served 4-5
The shape from Giacomo's childhood. This shape is typical of Emilia Romagna and is usually served with crispy sausage, peas and a little cream, see our recipe below! But it is also a perfect shape for any sauce, baked dish or a pasta salad.
These curly pasta shape is named after the grass that covers the region soccer fields. This week's version feature green weeds that a a traditional version of this shape in the summer in Italy.
Ingredients: Vermont Grown Wheat Flours, Farm Eggs
Try some of our favorite pairings!
Gramigna Panna, Piselli e Salsiccia
This dish has deep roots in Emilia Romagna. Growing up Giacomo enjoyed this dish atleast weekly. The traditional dish does not use peas but we love the little pop of texture and brightness they bring to this dish. Simple, delicious, crowd pleasing.
Ready to serve in: 20 minutes Active time: 20 minutes Serves: 4 adults
- 1 pound of Gramigna Pasta
- 4 links of Italian Sausage, removed from casing
- 1 1/4 cup of Cream
- 1 clove of Garlic, minced finely
- 2 tsp Vegetable Oil
- 3/4 cup of Peas, frozen or fresh
- Salt, to taste
- Nutmeg, grated
- 3/4 cup of Pasta Water
- Parmessan Cheese, to finish
- Black Pepper, to taste
Cook the Pasta: Fill a large pot 3/4 of the way with water. Bring to a boil and add salt until teh water taste salty but not quite like the sea. Cook the gramigna until al dente. Reserve 1 cup of Pasta Water and drain the gramigna. Set aside.
Make the Sauce: In a large saute pan, over high heat, add the vegetable. Crumble the sausage into the pan and sear until golden and cooked through. Drain off excess oil, if desired. Over medium-low heat, add the cream to the sauce as well as the finely minced garlic, grated nutmeg, salt and black pepper. Simmer over low heat until the cream thickens slightly, about 6 minutes. Add the peas and simmer for 1minute. Add the pasta and 1/2 - 3/4 a cup of the pasta water. Simmer everything together until the sauce thickens and coats the gramigna, about 8 minutes.
To Serve: Top the pasta with alittle freshly grated parmessan cheese and black pepper.
Wine Pairing: Grab a high acidity light bodied red like a Nebbiolo from Valle d' Aosta or Northern Piemonte. We also like this with a richer white wine like Arneis or Soave Classico.