Gramigna Pasta

Other Names:
Gramignoni a form Spaccatelle

Emilia Romano
Friuli-Venezia Giulia

Made with:

Gramigna comes from the Emilia-Romagna region of Italy, particularly around Modena and Bologna. There’s no exact date for its origin, but the dish “gramigna alla salsiccia” (gramigna with sausage) is believed to have originated from this area.

Gramigna means “witchgrass” in Italian, and the pasta is named for its resemblance to the curly tendrils of wild grasses. Traditionally, gramigna was only made using a large hole grater to create its shape later a die was introduced for its production. It also had the additions of either saffron or spinach to color the pasta Today, dried versions are also available, and these tend to be even curlier than the fresh kind which looks like worms.

Interestingly, gramigna is one of the few dried egg pasta.

Gramigna is typically served as a primo piatto (first course) at lunch. A popular dish is gramigna alla salsiccia, which pairs the pasta with sausage ragù, sometimes with saffron. It’s a hearty and flavorful dish, perfect after a hike or for a comforting Sunday lunch.

Source: Encyclopedia of Pasta, Orreta Zannini Vita, page 140
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