Gragnano Pasta I.G.P. - 100% Italian Durum Wheat Semolina Pasta Prepare them like this: With seafood Scarpariello style (tomatoes, pecorino, and parmesan) Sorrentina style (tomatoes, mozzarella, caciocavallo) Baked au gratin with sausage and ricotta. Produced with a slow drying process: from 24 to 36 hours Cooking time: 14 minutes