Shapes

57 TASTY SHAPES

Currently at Pastificio del Campi we produce 57 formats of pasta: all the traditional Gragnano shapes, some classic Italian ones and a few original creations, including the famous Campotto. All our pasta shapes are made using 100% Italian durum wheat semolina and extruded through bronze dies, with the exception of three particular shapes: orecchiette, maccheroncini al pettine and trofie, which are made using a unique die called a baresina which succeeds in replicating manual production.
Select the shapes that appeal most to discover their history and fun facts:

Bombardoni di Gragnano

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The name - and the appearance - of this shape are inspired by a brass instrument often used in bands.

Bucatini di Gragnano

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They originate in Naples, but this shape is particularly popular in Lazio, where over the years it has become the essential companion for Amatriciana sauce.  Bucatini are also a great match for other sauces with tomatoes, vegetables and cheese. Their distinguishing feature is their hole through the middle.

Calamarata di Gragnano

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The name calamarata comes from this shape's resemblance to squid rings.

Calamarata of Gragnano

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The name calamarata comes from this shape's resemblance to squid rings.

Calamarata orientale di Gragnano

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A Pastificio dei Campi creation. A striped, diagonal-cut calamarata, reminiscent of Asian dishes.

Calle dei campi di Gragnano

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This shape is a Pastificio dei Campi invention, a diagonal-cut calamarata whose elegance and shape is reminiscent of a lily.

Campotti di Gragnano

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An exclusive shape designed for Pastificio dei Campi by Mauro Olivieri. Their original shape resembles the number eight and is particularly suitable for various kinds of sauces. In 2014 this shape won an Honourable Mention at the 23rd edition of the Compasso d'Oro awards.

Candele di Gragnano

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This is another traditional Gragnano shape, designed to accompany rich and filling sauces. The shape is similar to the ziti, but the diameter is larger. Candele are broken into three to five pieces before cooking. The perfect accompaniment is Genoese pesto (in all its variants) or ragout.

Candele spezzate di Gragnano

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These are candele cut straight. Delicious with Genoese pesto, and much more...

CARNIVAL BOX

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Pastificio dei Campi celebrates the tradition of Italian cuisine.

On the occasion of the Carnival, we offer a gift box with 2 kg of Mafaldone,

our format that is more reminiscent of the dough that is used to make the "lasagna",

typical of the Neapolitan tradition.

 

4 shapes of Mafaldone pasta - 2 kg

1 Spaghetti shape - 500 gr

1 "Pastificio dei Campi" Aprons

 

Promotion valid from 5 to 15 March 2019

Carrettieri di Gragnano

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This pasta shape has ancient origins, and these days nobody produces it except Pastificio dei Campi. It owes its name to that fact that this type of pasta was given to the carters (carrettieri) who delivered the semolina to the pasta-makers in Gragnano. It's perfect with a tasty tuna sauce.

Conchiglioni di Gragnano

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These large shells are designed for baked pasta dishes. They are ideal for holding a filling.

DELI POT

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DELI POT kit contain:

2 pack of 500gr short shape pasta

1 jar of yellow tomatoe puree from Vastola MAIDA farm

1 tomato jar "Miracolo di San Gennaro" from Terra Amore & Fantasia farm

DEVOTION KIT

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It is a miracle ...

the sauce that is cooked in the pan, two simple ingredients, because there is no need for anything else.

You throw the vermicelli directly into the sauce and cook it so that the starch comes out and the magic is created.

Then wait until the pasta is ready.

Do you think it's too easy to be true?

This is the real DEVOTION.

From a recipe by Michelin-starred chef Peppe Guida, the KIT dedicated to Devotion and the Miracle of San Gennaro is avalaible only for a few days.

1 kg of Vermicelli Pastificio dei Campi

1 Tomato Miracle of San Gennaro Slow Food Presidium - 530 gr

1 Pastificio dei Campi apron

To prepare your very own "DEVOTION"

Eliche di Gragnano

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Eliche are similar to tortiglioni, but larger. They hold the sauce very well and cook evenly, despite their twisted shape.

Elicoidali di Gragnano

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As often happens, the name comes from the shape. Strangely, in the north of Italy these are often called tortiglioni, a name which in Gragnano refers to a completely different shape.

Fettucce di Gragnano

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Wider than linguine, the name of this shape comes from its resemblance to the strips used for the hems of clothes. Fettucce are ideal with meat-based sauces, or with shellfish.

Fettucce Lunghe di Gragnano

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Wider than linguine, the name of this shape comes from its resemblance to the strips used for the hems of clothes. Fettucce are ideal with meat-based sauces, or with shellfish. These fettucce are double the normal length.

Fresine di Gragnano

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A typical Gragnano pasta shape Fresine were once produced using coarsely-ground semolina, which made them extremely fibrous. On the tongue, the feeling was harsh and almost bristly; they are also called pellussielli. Meanwhile, in Naples they are known as  "Le Correnti", also for the feeling produced on the tongue (in this case like an electric current).

Fusillata Casareccia di Garagnano

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The name of this smooth, scroll-shaped pasta refers to its home-made origins (casarecce). A great match for Neapolitan ragout.

Fusilli corti col buco

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The "fusi" once used for spinning yarn give this pasta shape its name. To prepare fusilli, spaghetti had to be wound round a knitting needle, very similar to those used for spinning. A typical Gragnano recipe is fusilli with tomato and ricotta

Fusilli Lunghi col Buco

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This delightful shape from Naples owes its name to the ancient production technique, which once involved winding spaghetti around a kind of knitting needle (known as a "fuso"). They are delicious with tomatoes or vegetables combined with parmesan or pecorino. A wonderful recipe for long fusilli is allo scarpariello.

Genovesine ziti lisce di Gragnano

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A small shape with the same diameter as ziti and cut on the diagonal like penne. Genovesine are shorter than penne.

Genovesone Lisce di Gragnano

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These have the same shape as genovesine, but in giant size.

Gnocchi sardi

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 As the name suggests, this is originally a Sardinian pasta shape, usually accompanied by a sausage-based sauce but also suitable for other tasty recipes.

KIT ONLY MINE

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#6 Egoista!

6 packs of 125g "egoista" with selected different pasta cuts.

Linguine di Gragnano

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A much-loved shape used all over the Italian peninsula but originating in Liguria. Linguine go very well with Genoese pesto or with fish or shellfish-based sauces. A classic Gragnano dish is linguine with clams.

Lumache grandi di Gragnano

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A delicious pasta shape, ideal for meat and vegetable sauces.

Maccheroncini al pettine di Gragnano

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Together with orecchiette and trofie, this is one of the  Pastificio dei Campi shapes produced with a special machine called a baresina. It's a dried durum wheat pasta version of the traditional home-made egg pasta shape made using a comb-like tool.

Mafaldine di Gragnano

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The story goes that mafaldine were named in honour of queen Mafalda of Savoy, and so they are also known as "reginette". Their curly edges allows them to hold the sauce extremely well, and they are served with robust sauces of meat or cheese.

Mafaldone di Gragnano

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An larger version of mafaldine, ideal for baked pasta dishes.

MAXI CUBO SELEZIONE DEI CAMPI

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An ideal gift box for whom wants to know better pasta of Pastificio dei Campi and loves to taste many different pasta cuts.

"Maxi Cubo Olio e Pomodoro" contains 9 x 500gr different pasta cuts, 1 duetto x 250gr, "Il Miracolo di San Gennaro" tomatoe sauce, an excellent product that makes part of Slow Food Association and Extra Virgin Olive Oil Archangelo D.O.P. of Sorrento Coast.

Mezzanelli di Gragnano

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Mezzanelli are a kind of thick spaghetti with a hollow centre. They are typical of the Campania region. They are broken by hand before cooking. An extremely delicious recipe is mezzanelli lardiati, with pork fat and tomato.

Mezzani di Gragnano

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Another typically Neapolitan shape, rarely found in other Italian regions. Like mezzanelli, these are hollow tubes, but their diameter is larger than the smaller version. A good match for meat sauces.

Mezzani Tagliati Rigati di Gragnano

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These are mezzani with a striped surface and a straight cut, unlike penne mezzani rigate, which are cut diagonally.

Mezze maniche rigate di Gragnano

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These are small striped tubes, similar to mezze maniche.

Mezzi Canneroni lisci di Gragnano

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These are also called "cannaroni", a Naples dialect term meaning a thick tube or throat. They are a kind of small cannelloni, used in soups or baked pasta dishes.

Mezzi occhi di lupo di Gragnano

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So-called because if you look at the cross-section, these resemble the eyes of a wolf.

Mezzi paccheri di Gragnano

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Exactly half the length of a pacchero. The diameter is identical.

Mezzi rigatoni di Gragnano

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Simply a rigatone cut in half. A good match for all kinds of sauces, both meat and vegetable.

Millerighe di Gragnano

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This shape is similar to paccheri, but the name comes from the stripes on the surface.

Mischiato delicato di Gragnano

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 Another special format from Pastificio dei Campi, this is a mix of pasta shapes for lighter dishes such as pea soup.

Mischiato potente di Gragnano

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This special Pastificio dei Campi format is a mix of shapes designed for substantial and wholesome soups with beans or the traditional pasta, potato and provola cheese. This special Pastificio dei Campi format is a mix of shapes designed for substantial and wholesome soups with beans or the traditional pasta, potato and provola cheese.

Orecchiette di Gragnano

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Together with maccheroncini al pettine and trofie, this is one of the  Pastificio dei Campi shapes produced with a special machine called a baresina. Originally from Puglia, this shape takes its name from its distinctive shape, like little ears.

Paccheri di Gragnano

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In Naples dialect, pacchero means slap. The name could refer to the large size of this shape compared to others, evoking the action of a slap, but others claim it comes from the sound made when they are mixed with the sauce.

Penne a candela di Gragnano

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These are candele cut diagonally, like penne.

Penne mezzani rigate di Gragnano

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The name is a combination of the features: the cross-section is that of mezzani, the surface is striped and the cut is diagonal.

Penne ziti lisce di Gragnano

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These are hollow ziti, in this case cut on the diagonal.

Pennoni di Gragnano

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These are large, striped penne, and they go well with vegetable-based sauces. Because of their size, they require more water than usual for perfect cooking.

Rigatoni di Gragnano

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Like all the striped shapes (not intended for baked pasta dishes), rigatoni were originally produced for the northern Italian market, and Rome in particular; hence the celebrated Roman rigatoni, excellent served with pajata.

Spaghetti di Gragnano

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Spaghetti is the dried pasta shape par excellence and emblem of the Neapolitan table. The name comes from their shape, similar to a thick piece of string (spago). The first reference to spaghetti is found in the Vocabolario Domestico by Giacinto Carena (1846), where it is listed alongside "capelloni, spilloni e vermicelli"; a few years later it appears in the famous Dizionario Tommaseo-Bellini, published in 1861-1879.

Spaghetti Lunghi di Gragnano

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Spaghetti takes its name from its resemblance to a thick string (spago). The first reference to spaghetti is found in the Vocabolario Domestico by Giacinto Carena (1846), where it is listed alongside "capelloni, spilloni e vermicelli"; a few years later it appears in the famous Dizionario Tommaseo-Bellini, published in 1861-1879. This spaghetti is double the usual length.

Spaghetti maxi di Gragnano

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This is a type of spaghetti with a thicker bore than the classic (in this case, 2.3 mm), ideal for intensely-flavoured sauces.

Spaghettini di Gragnano

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A classic southern Italian shape, smaller in diameter than the better-known spaghetti but with the same excellent quality of holding its shape when cooked. Spaghettini are great with simple, light condiments, such as yellow baby tomato sauce. They are also called vermicellini or mezzi vermicelli.

The Bestpoke Maxi Cube

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A pack for those who have their minds made up and seek the freedom to chose which shapes are included, for a total of 5 kilos of Pasta dei Campi.

The minimum is 1 kilo of each product chosen.

The Maxi Tasting Cube

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4 kilograms of Pasta dei Campi, 8 pack of different shapes chosen from:

- paccheri
- millerighe
- conchiglioni
- eliche
- bombardoni
- calamarata
- calamarata orientale
- calle
- mezzi paccheri
- mezze maniche rigate
- campotti
- trottole
- rigatoni
- mezzi rigatoni
- pennoni
- mezzi occhi di lupo
- candele spezzate
- penne a candela
- genovesone lisce
- tortiglioni

The pasta shapes included in the maxi tasting cube are at the discretion of Pastificio dei Campi.

Tofette di Gragnano

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In the Naples dialect, a shell is called "tofa". These little durum wheat pasta shells are prefect paired with meat or vegetable sauces.

Tortiglioni di Gragnano

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The tortiglione is not only a pasta shape, but also a traditional design in lathe work, featuring a spiral shape which lends its name to this die.

Trofie di Gragnano

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Together with orecchiette and maccheroncini al pettine, this is one of the  Pastificio dei Campi shapes produced with a special machine called a baresina. Originally from Liguria, the name of this pasta shape comes from the Genoa dialect  "strofissià" (rub), referring to the movement required to shape them by hand.

Trottole di Gragnano

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One of the latest shapes in the great Pastificio dei Campi family. Their compact yet complex shape makes them ideal with meat or vegetable sauces.

Tubetti rigati di Gragnano

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A small and highly versatile shape. A great match for various kinds of sauces, and also used for soups.

Vermicelli di Gragnano

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Vermicelli is one of the most ancient Neapolitan pasta shapes, so much so that once upon a time pasta-makers were known as vermicellari. A document dated 1284 attests to their sale, while the first published recipe probably dates back to the 15th century, in the "Libro de arte coquinaria" (1464-65), by the celebrated Mastro Martino. The name refers to their shape, reminiscent of small worms (vermi).

Ziti di Gragnano

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The name ziti (or zite) has a rather unusual origin. Once upon a time, unmarried women were required to stay at home on Sunday mornings instead of attending mass, and prepare the pasta for lunch. This long tubular shape took their name, zite (spinster). They should be broken by hand before cooking. The classic accompaniment - of course - is Neapolitan ragout.

Ziti Lunghi di Gragnano

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These ziti are double the normal length. Their name comes from the word "zite" once used for unmarried women who stayed at home on Sundays to prepare pasta with ragout instead of going to mass.

Ziti tagliati lisci di Gragnano

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Ziti (or zite) are a type of long Gragnano pasta, traditionally broken by hand before cooking. In this case they are already cut, and are perfect with classic Genoese pesto or various sauces, both fish and meat.

Zitoni lunghi di Gragnano

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Like ziti and mezzani, this is a classic Neapolitan shape, another long hollow pasta. They are larger in diameter than ziti.