The wide tubes of this gigantoni from Setaro live up to its evocative name—they really are gigantic! Like a broader cannelloni or longer paccheri, gigantoni falls right in the sweet spot of pasta shapes that are equally delightful tossed with sauce or stuffed and baked in a casserole. Its trademark undulating ridges give any finished dish a graceful look as well as a bit of textural interest. The sinuous shape is also wonderful for capturing small pieces such as meats or veggies. Try it with a ragù Bolognese or simple vodka sauce for an elegant weeknight meal.
Since 1939, the Setaro family have been making pasta on a winding street in Torre Annunziata in Naples, known as the pasta capital of Italy. Their factory is on the same street, in fact, where Giada's grandfather once made his own pasta. The semolina flour they use is minimally processed, creating a more flavorful product than those commonly found in the U.S. The company air-dries its pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Mediterranean coast, a practice that makes for a delightfully chewy finished product.