GRAMIGNA PASTA BAKE WITH CHEESE
Its name might not sound particularly charming, but don’t let that fool you—this pasta is instantly recognizable and full of flavor. Our gramigna combines golden yellow egg dough (reminiscent of sun-dried straw) with a vibrant green dough made with spinach. And since its shape was inspired by the seeds of the grass it's named after, we like to think of this Egg Gramigna paglia e fieno as a pasta that truly comes from nature. Its artisanal production isn’t just about using wholesome, high-quality ingredients—it’s also about embracing a way of making pasta that steps away from industrial methods and returns to its roots, following the path of tradition to reach the very heart of flavor.
Our gramigna made with Tuscan durum wheat semolina cooks in just a few minutes. But today, we’re asking you to give it a little extra time and try it in this simple yet eye-catching baked recipe. Trust us—the result is more than worth the wait.
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4
Ingredients
350 g of Egg Gramigna paglia e fieno Toscana Food Love
250 g of béchamel sauce
80 g of Mild Provolone Emilia Food Love
40 g of Parmigiano Reggiano DOP Emilia Food Love
40 g of Pecorino Romano DOP Toscana Food Love
Pepper
Method
-
Bring a large pot of salted water to a boil and cook the gramigna until just al dente.
- Meanwhile, grab a few small ramekins (or use a baking sheet) and spread a layer of béchamel on the bottom.
- Dice the Provolone and grate the Parmigiano Reggiano and Pecorino Romano.
- Start layering the ingredients, alternating pasta with the cheeses and béchamel. For the final layer, generously sprinkle the top with Parmigiano Reggiano and Pecorino Romano.
-
Add a twist of freshly ground black pepper and bake at 200 °C (400 °F) for about 15–20 minutes.
-
Once the top is golden and bubbling, take it out of the oven and let it rest for a few minutes before serving.
Tip
If you prefer, you can swap the Egg Gramigna paglia e fieno Toscana Food Love with our Penne with wheat germ. And if you want to make the dish even more flavorful and aromatic, try adding a few pieces of our Truffle Pecorino—it’s a delicious touch.
Aussi dans Livre de Cuisine
PASTA ALL'AMATRICIANA
Hard to believe, but when tomatoes first arrived in Europe in the 16th century, they weren’t seen as food at all—they were just used as decoration.
Luckily, they eventually found their way into the kitchen. Otherwise, Pasta alla Gricia would have never become the legendary Amatriciana. And we wouldn’t be able to share our own version with you—one that honors tradition while adding a modern twist: Penne with wheat germ.
ITALIAN APERITIVO
Italy is known for many arts—and one of them is the art of being together. The aperitivo is often a masterpiece of flavor, and that’s why we’ve created a simple yet stunning version that brings the taste of Italy straight to your table.
Our idea is all about balanced pairings and delicious contrasts—and you won’t need a special occasion to enjoy it, because this Italian-style aperitivo will turn any day into something extraordinary.
PASTA ALLA GRICIA
Some restaurants call it “white Amatriciana,” but Pasta alla gricia has its own story and a strong identity. This traditional dish from the Lazio region owes its name to the itinerant bakers who used to cook it, or perhaps, more simply, to the place that saw its birth: the tiny village of Grisciano.
One thing’s for sure: its rich flavor and the irresistible aroma of Pecorino Romano are ready to win you over. Our Pasta alla Gricia is made with spaghetti, but feel free to try this recipe with any pasta shape you like—long or short, it’s always a success.