Penne Lisce di Gragnano IGP is a dried durum wheat pasta made by Gerardo di Nola in Gragnano, in Italy’s Campania region. This short pasta consists of tubes with diagonally cut ends and no lengthwise ridges. It carries the Pasta di Gragnano IGP protected geographical indication, linking it to the area’s pasta-making tradition.

Made from Italian durum wheat semolina and local water, which the producer sources from the springs of Monte Faito, the pasta is extruded through bronze dies. This gives its un ridged surface a slightly rough, porous texture. The producer uses slow drying at low temperatures, placing short pasta on wooden frames to preserve the wheat’s aroma and the pasta’s firm structure.

It has a golden color, the aroma of fresh semolina, and a pronounced, lingering wheat flavor. It retains its shape and a pleasantly firm bite during cooking, qualities also highlighted in a Gambero Rosso tasting. Its porous surface and hollow center help it hold sauces. Suggested pairings include tomato and basil sauce, ragù, or vegetable sauces.