Vesuvi from Gragnano with lamb, savory, and Piccadilly tomatoes, paired with Grisela Soave Classico. Try this recipe at Ristorante Granpasso, Via Velo 68 in Velo d’Astico (VI) http://www.granpasso.it/jgp/. For perfect pasta, here are some helpful tips on how to cook Gragnano pasta.

• The amount of water needed depends on the quantity and shape of the pasta being cooked (for example, paccheri require much more water than pennette): the ideal ratio should be about 5 liters per 500 grams of pasta.
• The shape of the pot is important because it must be able to completely and immediately hold all the pasta the moment we “drop” it into the boiling water (for cooking spaghetti and all long pasta, an oval-shaped pot is best, allowing the pasta to be submerged horizontally). It is not always necessary to “stir” rough-textured pasta (because it is bronze-drawn) during cooking: if necessary, this should be done only a few minutes after the water returns to a boil, taking care to use wooden spoons and/or wooden forks.
• Draining the cooked pasta must be done very gently, removing the pasta from the water (using large forks, slotted spoons, or a colander already placed in the pot) while it is still very al dente to allow for subsequent seasoning and finishing (which is why it’s helpful to reserve a little of the cooking water).
• Finally, it should be noted that pasta cooked al dente not only retains its nutritional value better but is also better suited for a satisfying dining experience that appeals to the palate, thanks to its shape.