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Gramigna Pasta Bake with Cheese Gramigna Pasta Bake with Cheese

From our kitchen

Gramigna Pasta Bake with Cheese

Prep
10 min
Cook
25 min
Makes
4
Ingredients ↓The Method ↓

Let’s cook

The Method

  1. Bring a large pot of salted water to a boil and cook the gramigna until just al dente.
  2. Meanwhile, grab a few small ramekins (or use a baking sheet) and spread a layer of béchamel on the bottom.
  3. Dice the Provolone and grate the Parmigiano Reggiano and Pecorino Romano.
  4. Start layering the ingredients, alternating pasta with the cheeses and béchamel. For the final layer, generously sprinkle the top with Parmigiano Reggiano and Pecorino Romano.
  5. Add a twist of freshly ground black pepper and bake at 200 °C for about 15–20 minutes.
  6. Once the top is golden and bubbling, take it out of the oven and let it rest for a few minutes before serving.
Read more about this recipe
Our gramigna is colorful and rich in flavor nuances: its dough combines the yellow of egg with the green of spinach for an inviting appearance and unmistakable taste.

It cooks in just minutes, so we’re only asking for a few more to create this delicious baked recipe. Trust us, it’s worth every second.

Its name might not sound particularly charming, but don’t let that fool you—this pasta is instantly recognizable and full of flavor. Our gramigna combines golden yellow egg dough (reminiscent of sun-dried straw) with a vibrant green dough made with spinach. And since its shape was inspired by the seeds of the grass it's named after, we like to think of this Egg Gramigna paglia e fieno as a pasta that truly comes from nature. Its artisanal production isn’t just about using wholesome, high-quality ingredients—it’s also about embracing a way of making pasta that steps away from industrial methods and returns to its roots, following the path of tradition to reach the very heart of flavor.

Our gramigna made with Tuscan durum wheat semolina cooks in just a few minutes. But today, we’re asking you to give it a little extra time and try it in this simple yet eye-catching baked recipe. Trust us—the result is more than worth the wait.

 




  

Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4

Ingredients
350 g of Egg Gramigna paglia e fieno Toscana Food Love
250 g of béchamel sauce
80 g of Mild Provolone Emilia Food Love
40 g of Parmigiano Reggiano DOP Emilia Food Love
40 g of Pecorino Romano DOP Toscana Food Love
Pepper

Method

  1. Bring a large pot of salted water to a boil and cook the gramigna until just al dente.

  2. Meanwhile, grab a few small ramekins (or use a baking sheet) and spread a layer of béchamel on the bottom.
  3. Dice the Provolone and grate the Parmigiano Reggiano and Pecorino Romano.
  4. Start layering the ingredients, alternating pasta with the cheeses and béchamel. For the final layer, generously sprinkle the top with Parmigiano Reggiano and Pecorino Romano. 

  5. Add a twist of freshly ground black pepper and bake at 200 °C (400 °F) for about 15–20 minutes.

  6. Once the top is golden and bubbling, take it out of the oven and let it rest for a few minutes before serving.

    Tip

If you prefer, you can swap the Egg Gramigna paglia e fieno Toscana Food Love with our Penne with wheat germ. And if you want to make the dish even more flavorful and aromatic, try adding a few pieces of our Truffle Pecorino—it’s a delicious touch.


 


Watch the Recipe

Gramigna Pasta Bake with Cheese