Lumaconi made from durum wheat semolina from Gragnano

Lumaconi made from durum wheat semolina from Gragnano 400g

The Lumaconi di Gragnano are a type of pasta offered by the Mulino di Gragnano in its classic version of durum wheat semolina.
Of Ligurian or perhaps Campanian origin, this is a very large type of pasta. The term lumaconi comes from the particular shape of this pasta format, which resembles a snail's shell.

How Lumaconi di Gragnano are Made

The production of lumaconi di Gragnano is very simple. The pasta factory Il Mulino di Gragnano selects the best Apulian wheat and uses only pure water from Monte Faito.

An essential tool is the bronze die which ensures the porosity of the lumaconi, enhancing the flavors of the dish. The dried process, slow and at low temperatures, preserves the characteristics of the wheat, guaranteeing the lumaconi aroma, flavor, and cooking hold, while maintaining a nice firmness and integrity of shape.

Ingredients Lumaconi made from durum wheat semolina from Gragnano 400g

Ingredienti: semola di grano duro, acqua sorgiva di Gragnano

Nutritional values

100g di prodotto contengono in media:
Valore Energetico Kcal 351
Valore Energetico Kj 1489
Grassi 1,0 di cui Acidi Grassi Saturi 0,2
Carboidrati 71,0 di cui Zuccheri 3,0
Fibre 3,0
Proteine 13,5
Sale 0,02

Lumaconi made from durum wheat semolina from Gragnano 400g: use in the kitchen

The Lumaconi, given their typical shape, are made to be stuffed. Due to their concavity, they can hold large amounts of filling which, unlike cannelloni, will remain uncovered on the surface, ready to be topped with another layer of sauce.
Lumaconi are therefore suitable for making baked pasta.

For a vegetarian main course, try them stuffed with tomato sauce and sautéed eggplant and mozzarella, then cover everything with more tomato, mozzarella, and parmesan.

Another option, if you're not in the mood for the usual red sauce, is to try lumaconi stuffed with ricotta and spinach immersed in a generous layer of homemade béchamel. The result is guaranteed.

For those who prefer stronger flavors, we recommend filling them with mushrooms, sausage, and provolone and then seasoning them with delicious béchamel. It’s not exactly a light dish, but why not give it a try?

How to store Lumaconi made from durum wheat semolina from Gragnano 400g At its best

MODALITÀ DI CONSERVAZIONE:
Si consiglia per una buona durata del prodotto e per gustarne la fragranza di conservarlo in luogo fresco ed asciutto, al riparo dai raggi solari , non conservare in frigorifero, non esporre all'acqua e al sole.

€ 4,40 per 400g