Gramigna

Gramigna is a type of squiggly-shaped, tubular rounded pasta from Emilia-Romagna, also popular in the neighboring regions of Marche and Friuli-Venezia Giulia. Named after the Italian word for a type of curly grass that grows in the area, it is made with a blend of durum- wheat flour, type 00 flour, and eggs.

In the past, it was shaped by rubbing the dough over a large-hole grater, but nowadays pasta extruders make the process of creating these curvy tubes a lot easier. Available both in fresh and dry version, gramigna is traditionally served with a sausage ragù in Bologna’s ultimate comfort dish, gramigna alla salsiccia.

In summer, gramigne are often served in a light tomato sauce with plenty of basil and the dish is served warm or at room temperature.