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Gigantoni Pasta


Size | 1.1 lbs

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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.

Gigantoni can be used in place of paccheri or calamarata or in any baked pasta recipe, such as Giada’s stuffed shells with arrabiata sauce. Its graceful ridges are perfect for holding small inclusions like meats and veggies—along with plenty of cheese, of course! Setaro does not include a cooking time on their pasta bags; they recommend that savvy cooks should start tasting the pasta after about 10 minutes of boiling to catch it at the perfect al dente texture. For baked dishes, take a couple of minutes off the cook time and drain the pasta when extremely al dente, since it will finish cooking in the oven.
Size: 1.1 lbs
Durum wheat semolina, water. Contains gluten.