{"id":40794,"date":"2026-05-28T00:22:33","date_gmt":"2026-05-27T22:22:33","guid":{"rendered":"https:\/\/www.saporinostri.it\/ricetta-pasta-artigianale-con-nduja-scialatielli-igp-di-gragnano\/"},"modified":"2026-05-28T00:22:33","modified_gmt":"2026-05-27T22:22:33","slug":"ricetta-pasta-artigianale-con-nduja-scialatielli-igp-di-gragnano","status":"publish","type":"post","link":"https:\/\/www.saporinostri.it\/en\/ricetta-pasta-artigianale-con-nduja-scialatielli-igp-di-gragnano\/","title":{"rendered":"Artisan Pasta Recipe with Nduja: Scialatielli PGI from Gragnano"},"content":{"rendered":"

Pasta with Nduja: the first course that brings Calabria to the table.<\/h2>\n

There Artisan Pasta with Nduja<\/strong> It is one of the most representative dishes of Calabrian cuisine: simple, quick and with a unique intensity of flavour. Scialatielli PGI from the Vecchio Pastificio di Gragnano<\/strong> they match perfectly with the Nduja Delights of Calabria<\/strong>, a spicy spreadable salami that melts in the sauce, giving it an intense red color, enveloping fattiness and an unmistakable aroma.<\/p>\n

This dish proves that the quality of the ingredients makes all the difference: the scialatielli, with their flat, elongated shape that holds the seasoning, and the nduja, made with select pork and plenty of Calabrian DOP chili pepper, together create a first course that needs nothing more.<\/p>\n

PGI Scialatielli from the Vecchio Pastificio di Gragnano<\/h2>\n

The Scialatielli PGI<\/strong> of the Old Gragnano Pasta Factory<\/strong> They are a type of dry pasta typical of Campania. Their rough surface, obtained from the bronze wire drawing<\/strong>, and their slightly irregular cross-section make them ideal for holding thick, flavorful sauces like this tomato and nduja one. Gragnano pasta, thanks to its slow air-drying process, has a structure that holds up perfectly to cooking.<\/p>\n

Nduja: Calabria's most authentic spreadable salami<\/h2>\n

There Nduja Delights of Calabria<\/strong> It is a typical cured meat from Spilinga (VV), in Calabria. It is distinguished by its soft and spreadable consistency and its bright red colour given by the abundant presence of Calabrian chili pepper<\/strong>, rich in capsaicin. Slowly melted in the onion saut\u00e9 with extra virgin olive oil, it transforms into a creamy and enveloping sauce that colors everything red. caciocavallo<\/strong> grated at the end of cooking, it balances the spiciness with its delicate, milky flavor.<\/p>\n

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Artisan Pasta with Nduja<\/h2>\n
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There Nduja<\/strong> it is a typical product of the Calabria<\/strong>. <\/span>
<\/div>This is a spicy, spreadable sausage made with pork and chili pepper<\/u>. Soft, it is traditionally eaten spread on bread or as a condiment for Artisan Pasta<\/strong><\/span>
<\/div>The preparation of Nduja is <\/a> A long and complex process. The pork is finely minced and mixed with salt, chili pepper, and other spices, such as fennel and oregano. The mixture is then stuffed into natural pork casings and left to cure for several weeks., during which it develops its characteristic spicy flavour.<\/strong><\/em><\/span>
<\/div><\/a>\u00a0It was originally invented as a way to preserve leftover pork, using chili pepper as a natural preservative. Today, Nduja <\/a>It is produced in an artisanal way throughout Calabria, but the city of Spilinga, in the province of Vibo Valentia, is considered the home of Nduja<\/span><\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Main door<\/span><\/div>
Cuisine <\/span>Italian<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>4<\/span> people<\/span><\/span><\/div>
Calories <\/span>450<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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  • 320<\/span> g<\/span> Scialatielli PGI<\/span> The Old Pastificio di Gragnano<\/span><\/li>
  • 80<\/span> g<\/span> Nduja<\/span> Calabrian delights<\/span><\/li>
  • 1<\/span> Onion<\/span><\/li>
  • 350<\/span> g<\/span> Tomato Pulp<\/span><\/li>
  • qb<\/span> Olive oil<\/span> extra virgin<\/span><\/li>
  • qb<\/span> Basil<\/span><\/li>
  • 50<\/span> g<\/span> Caciocavallo<\/span><\/li>
  • qb<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
    <\/div> <\/h3>
    • Chop the onions and saut\u00e9 them in a pan with oil.<\/span><\/div><\/li>
    • Remove the casing from the nduja, break it into pieces and place it in the pan. <\/span>
      <\/div>Add a ladle of hot water and mix.<\/span><\/div><\/li>
    • Now add the tomato pulp and cook for 15 minutes, mixing well.<\/span><\/div><\/li>
    • Meanwhile, cook the pasta in plenty of salted water and drain it al dente, then put it in the pan with the sauce and mix<\/span><\/div><\/li>
    • Prepare some caciocavallo flakes and chop the basil.<\/span>
      <\/div>Add both to the pan and saut\u00e9 the pasta for a couple of minutes.<\/span><\/div><\/li>
    • Your pasta with nduja is ready to be served.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      Keyword <\/span>Nduja, Pasta, Artisanal Pasta, Pasta with Nduja<\/span><\/div><\/div>\n
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      Tips for a perfect dish<\/h2>\n
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      • Quantity of nduja<\/strong>: 80g for 4 people is an optimal balance between flavour and spiciness \u2014 reduce it to 50g if you don't like spicy dishes, increase it to 100\u2013120g for a more intense version<\/li>\n
      • Dissolving the nduja<\/strong>: add it over medium heat to the saut\u00e9ed onion and EVO oil, crushing it with a spoon \u2014 it will melt in about 2 minutes, releasing its aromatic oils<\/li>\n
      • Final creaming<\/strong>: set aside a ladle of the pasta cooking water and add it when you combine the pasta and sauce \u2014 it helps create a creamy and enveloping sauce<\/li>\n
      • The caciocavallo<\/strong>: use freshly grated semi-mature caciocavallo, which is tastier than the pre-packaged product<\/li>\n<\/ul>\n

        Pairings<\/h2>\n

        This dish pairs perfectly with a structured red wine from Southern Italy<\/strong>A Calabrian Cir\u00f2 Rosso Classico Superiore or a Primitivo di Manduria balance the fattiness of the nduja and the savoryness of the caciocavallo with their tannic structure. For a regional pairing, also try a Calabrian Magliocco or a Gaglioppo.<\/p>","protected":false},"excerpt":{"rendered":"

        Pasta con Nduja: il primo piatto che porta la Calabria in tavola La Pasta Artigianale con Nduja \u00e8 uno dei piatti pi\u00f9 rappresentativi della cucina calabrese: semplice, veloce e dall’intensit\u00e0 di sapore unica. Gli Scialatielli IGP del Vecchio Pastificio di Gragnano si sposano perfettamente con la Nduja Delizie di Calabria, un salume spalmabile piccante che […]<\/p>\n","protected":false},"author":1,"featured_media":28894,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[158],"tags":[],"class_list":["post-40794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/www.saporinostri.it\/app\/uploads\/2024\/06\/pasta-e1719219036725.jpg","_links":{"self":[{"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/posts\/40794","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/comments?post=40794"}],"version-history":[{"count":0,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/posts\/40794\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/media\/28894"}],"wp:attachment":[{"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/media?parent=40794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/categories?post=40794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/tags?post=40794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}