GRAMIGNA PASTA BAKE WITH CHEESE
Its name might not sound particularly charming, but don’t let that fool you—this pasta is instantly recognizable and full of flavor. Our gramigna combines golden yellow egg dough (reminiscent of sun-dried straw) with a vibrant green dough made with spinach. And since its shape was inspired by the seeds of the grass it's named after, we like to think of this Egg Gramigna paglia e fieno as a pasta that truly comes from nature. Its artisanal production isn’t just about using wholesome, high-quality ingredients—it’s also about embracing a way of making pasta that steps away from industrial methods and returns to its roots, following the path of tradition to reach the very heart of flavor.
Our gramigna made with Tuscan durum wheat semolina cooks in just a few minutes. But today, we’re asking you to give it a little extra time and try it in this simple yet eye-catching baked recipe. Trust us—the result is more than worth the wait.
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4
Ingredients
350 g of Egg Gramigna paglia e fieno Toscana Food Love
250 g of béchamel sauce
80 g of Mild Provolone Emilia Food Love
40 g of Parmigiano Reggiano DOP Emilia Food Love
40 g of Pecorino Romano DOP Toscana Food Love
Pepper
Method
-
Bring a large pot of salted water to a boil and cook the gramigna until just al dente.
- Meanwhile, grab a few small ramekins (or use a baking sheet) and spread a layer of béchamel on the bottom.
- Dice the Provolone and grate the Parmigiano Reggiano and Pecorino Romano.
- Start layering the ingredients, alternating pasta with the cheeses and béchamel. For the final layer, generously sprinkle the top with Parmigiano Reggiano and Pecorino Romano.
-
Add a twist of freshly ground black pepper and bake at 200 °C (400 °F) for about 15–20 minutes.
-
Once the top is golden and bubbling, take it out of the oven and let it rest for a few minutes before serving.
Tip
If you prefer, you can swap the Egg Gramigna paglia e fieno Toscana Food Love with our Penne with wheat germ. And if you want to make the dish even more flavorful and aromatic, try adding a few pieces of our Truffle Pecorino—it’s a delicious touch.
Also in Cookbook
Cherry Crostata
With its rich history, unique purpose, and a fascinating legend about a siren in the Gulf of Naples, crostata truly has it all, especially a remarkable flavor that has won hearts century after century.
Our recipe reveals the irresistible contrast between velvety preserves and the satisfying texture of whole fruit. We imagined it with cherries, but we are sure you will be tempted to try it with many other delicious flavors.
Eggs in Purgatory
History, culture, spirituality, and imagination have always lived side by side under the sun of Southern Italy. Together, they give life to iconic and symbolic dishes like Eggs in Purgatory.
Just a few genuine ingredients, a reminder of a tradition that could transform humble leftovers into unforgettable dishes that became part of Italy’s culinary heritage. And don't forget the scarpetta! Soaking up the sauce is absolutely required.
Spaghetti all’Assassina
Bold flavor and fiery heat powerful enough to knock you off your feet, perhaps the very reason behind its name. Spaghetti all’assassina is loved in Italy and beyond, although its origins date back only to the late 1960s.
This unusual method cooks the pasta directly in the pan, risotto style. For some, it may seem like a crime, but in reality it's pure magic, creating a texture and flavor that will leave you reaching for bite after bite.