La Campofilone Gramigna Egg Pasta – Traditional Italian

La Campofilone Gramigna is a traditional pasta shape from central Italy, named after the seed of the gramigna plant whose shape resembles its small, curved tubes. This unique shape allows the pasta to hold sauces exceptionally well, making every bite rich and flavorful.

Crafted using durum wheat semolina and fresh eggs, this pasta is bronze-extruded and slowly dried for 36–48 hours, giving it a firm texture and slightly rough surface that helps sauces cling beautifully.

Gramigna is particularly famous in Italian cuisine when paired with sausage and cream sauces, a classic preparation that highlights its ability to trap rich flavors.