Gentile

Gragnano, in the province of Naples, has been home to Pastificio Gentile since 1876. It makes slow-dried Pasta di Gragnano PGI in long and short shapes.

About Gentile

Based in
Gragnano, Italy
Founded
1876
Known for
slow-dried Pasta di Gragnano PGI

Pastificio Gentile dates to 1876, when it began with handmade fusilli shaped around a wire and dried slowly. The Zampino family, born in Gragnano, bought the brand in the 1980s, and pasta maker Natale Zampino has worked on production since the first day. Long and short shapes followed, all sold as Pasta di Gragnano PGI.

Drying is the point of difference. Gentile uses the Cirillo method, designed by an engineer from Torre Annunziata to recreate indoors the sun and wind drying that once happened on Gragnano's macaroni road, today's Via Roma. Heated air and fans dry the pasta slowly over three or four days.

Long pasta shapes suit amatriciana, ragù or a simple sauce of garlic and olive oil.

Gentile questions

Why does Gentile dry its pasta slowly?

Speed matters in drying. Drying slowly controls how fast water leaves the dough, which means less cracking and breaking, and Gentile says it is essential for the firm texture people look for in traditionally made pasta. Its Cirillo method uses drying rooms with heated air and fans to stretch the process over three or four days, the way sun and wind once did on Gragnano's streets.

What does Pasta di Gragnano PGI mean?

PGI stands for Protected Geographical Indication, a European Union label that protects a food's name when its quality or reputation comes from where it is made. Pasta di Gragnano earned it in 2013: it must be made and packed in the town of Gragnano, near Naples, from durum wheat semolina and local water, pushed through bronze dies and dried slowly. The bronze dies leave a rough, porous surface that helps sauce cling to the pasta.

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