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Pastificio Gentile Organic Spaghetti is a bronze-cut, organic long pasta from Gragnano, the Campania town known for air-dried pasta. The rough, porous surface from bronze dies holds creamy and tomato sauces well, and the dough uses Italian-grown organic wheat. It suits cooks who want an artisan dry spaghetti for cacio e pepe, clams or ragù and who care about texture over the smooth, slick strands of mass-market brands. Expect a firmer bite and more starch in the water than industrial spaghetti, so it rewards careful timing.
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Shoppers who buy artisan Gragnano pasta generally praise the rough, sauce-gripping texture and the firm al dente bite, and treat it as a step up from supermarket spaghetti. Some find it chewier than expected and note it needs more stirring and salting of the water.
This organic spaghetti is a long, thin pasta from Pastificio Gentile, an Italian pasta maker established in 1876.
The pasta is cut with bronze molds, which give it a homemade texture. It holds creamy sauces such as marinara or Alfredo, and it also works with pesto, tomato sauce and shellfish dishes like shrimp scampi or spaghetti with clams.
It suits classic recipes such as spaghetti and meatballs, spaghetti with ground beef sauce and parmesan, or cacio e pepe with pecorino cheese, black pepper and a little pasta water.
