specialty short

Fresh Gramigna Pasta

Name: Forchetta Gramigna
Brand: Forchetta Pasta

Short, curled tubes from Emilia-Romagna that pair naturally with sausage, cream, and ragù. Produced by Forchetta Pasta in Washington using professional pasta equipment for dependable texture, portioning, and kitchen performance.

Cook Time

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Serving Size

Available in foodservice formats

Best Sauce Pairings

Chef-selected sauce pairingSeasonal preparationsRestaurant menu applications

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What Is Gramigna Pasta?

Gramigna are short, curled tubes from Emilia-Romagna. The name refers to a type of wild grass whose curled blades the pasta resembles. In Bologna they are classically served with sausage, either in cream or in a ragù.

Forchetta produces it in Seattle’s Georgetown neighborhood on professional Italian extruders from Emiliomiti and Arcobaleno, fitted with bronze dies. The bronze leaves a matte, micro-rough surface that grips sauce. Like every Forchetta shape, it is machine-made, never handmade.

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Written and reviewed by The Forchetta Pasta Team · Seattle, Washington · Updated November 2026

Best Sauces for Gramigna

Sausage and cream: the classic Bolognese pairing.

Prosciutto and peas: a spring dish.

Ragù: the curls catch the meat.

Browse every shape in Specialty Short Pasta or the full fresh pasta catalog.

How to Cook Fresh Gramigna Pasta

Gramigna are thin tubes, so they cook quickly. Stir often so the curls don’t clump. See the full fresh pasta cooking guide for salting, saucing, and pasta-water tips.

Cooking Time

Fresh Gramigna needs only a few minutes. Salt the water until it tastes like the sea (1–2 tablespoons of kosher salt in 4 quarts), bring it to a rolling boil, and cook for 2–4 minutes, tasting from the 2-minute mark. Cook frozen Gramigna directly from the freezer, without thawing, for about 4–6 minutes. Use the timing printed on your package as the final guide.

Storage & Freezing

Store fresh Gramigna in the refrigerator and use it by the package date. To freeze, portion it into airtight bags, press out the air, and freeze flat so it stays loose and cooks evenly. Frozen product should be cooked straight from the freezer. Don’t thaw it first, because thawing makes fresh pasta sticky and prone to clumping.

Gramigna Pasta Wholesale for Restaurants

Forchetta supplies Gramigna Pasta to restaurants, hotels, caterers, and grocers in foodservice formats, fresh or frozen where available. Wholesale accounts get flexible ordering minimums, dedicated account support, and samples before they commit. For portioning, a common kitchen rule of thumb is about 4–5 oz of fresh pasta for an entrée and 2–3 oz for a first course. Ask about wholesale or contact the team.

Gramigna Pasta FAQ

What sauce goes with Gramigna?

Good matches include Sausage and cream, Prosciutto and peas, Ragù. The classic Bolognese pairing.

How long does fresh Gramigna take to cook?

Salt the water until it tastes like the sea (1–2 tablespoons of kosher salt in 4 quarts), bring it to a rolling boil, and cook for 2–4 minutes, tasting from the 2-minute mark. Cook frozen Gramigna directly from the freezer, without thawing, for about 4–6 minutes.

Can you freeze fresh Gramigna?

Yes. Keep fresh Gramigna refrigerated in its packaging and use it by the date printed on the package. For longer storage, freeze it in a sealed bag or container. Portion it first so you can cook only what you need. Frozen product should be cooked straight from the freezer. Don’t thaw it first, because thawing makes fresh pasta sticky and prone to clumping.

Where is gramigna pasta from?

Gramigna come from Emilia-Romagna, where they are traditionally served with sausage. The small curled tubes catch creamy and meaty sauces.

Can restaurants buy Gramigna wholesale?

Yes. Forchetta sells Gramigna to restaurants, hotels, caterers, and grocers, either directly or through distribution partners. Start with the wholesale page, or call (206) 401-8143.

Planning a menu? Request wholesale pricing and samples or talk to the Forchetta team. You can also compare every fresh pasta shape.