Liguori Pasta Spaghetti 500g

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From the home of Italian pasta — Liguori Spaghetti. 500g.

From Gragnano, near Naples | Bronze die extruded | Slow dried | The spaghetti that holds sauce the way spaghetti should

Why Liguori Spaghetti

• Liguori — a historic Italian pasta brand from Gragnano, the spiritual home of Italian pasta making
• Gragnano — a town near Naples with a Protected Geographical Indication (PGI) for pasta production
• Bronze die extruded — the traditional method that creates a rough surface for superior sauce adhesion
• Slow dried — at low temperature to preserve the wheat flavour and the pasta structure
• Durum wheat semolina — the high-protein wheat that gives pasta its bite and structure
• 500g — the classic format for the family table

My Meat Man

This is the spaghetti that tastes like spaghetti is supposed to taste.

Gragnano is a small town in the hills above Naples where pasta has been made for centuries. The combination of the local durum wheat, the mountain air for drying and the traditional bronze die extrusion produces a pasta with a character that industrial pasta simply cannot replicate. In 2013, Pasta di Gragnano received Protected Geographical Indication status from the European Union — the same protection given to Champagne and Parmigiano Reggiano. It is that significant.

Liguori is one of Gragnano’s historic pasta makers. Their spaghetti is bronze die extruded — the rough, porous surface that sauce clings to rather than slides off — and slow dried at low temperature to preserve the flavour of the wheat and the structure of the pasta. The result is a spaghetti that cooks to a proper al dente, holds its shape in the pan and tastes genuinely of wheat.

At HKD 39 for 500g, this is the most impactful upgrade you can make to your pasta nights.

The spaghetti that tastes like spaghetti is supposed to taste.

What makes Gragnano pasta different

• Protected Geographical Indication (PGI) — the same EU protection as Champagne and Parmigiano Reggiano
• bronze die extruded — rough, porous surface that sauce clings to
• slow dried at low temperature — preserves wheat flavour and pasta structure
• durum wheat semolina — high protein, proper bite, genuine al dente
• centuries of tradition — Gragnano has been making pasta since the 16th century

Bronze die vs Teflon die

• bronze die — rough, matte surface that sauce clings to. The traditional method.
• Teflon die (supermarket pasta) — smooth, shiny surface that sauce slides off
• the difference is visible — bronze die pasta is matte, Teflon pasta is shiny
• the difference is tasteable — the sauce becomes part of the pasta, not just a topping

How to Cook

• Bring a large pot of water to a rolling boil — use at least 4 litres per 500g
• Salt the water generously — it should taste like the sea
• Add the spaghetti and cook until al dente — check the packet for timing and taste 2 minutes before
• Reserve a cup of pasta cooking water before draining — essential for finishing the sauce
• Finish in the pan with the sauce — never rinse

Pro Tips

• Salt the water generously — under-salted water produces flat-tasting pasta regardless of the sauce
• Always finish the pasta in the pan with the sauce — the pasta absorbs the sauce and the dish comes together
• Reserve pasta water — the starchy cooking water emulsifies the sauce and makes it cling
• Cook to al dente, not soft — the pasta continues cooking in the pan with the sauce
• Do not rinse after draining — rinsing removes the starch that helps sauce adhere
• For carbonara: remove the pan from heat before adding the egg mixture — the residual heat is enough

The Classic Spaghetti Dishes

• spaghetti carbonara — egg, guanciale, pecorino and black pepper. The Roman classic.
• spaghetti bolognese — slow-cooked meat ragù with parmesan
• spaghetti aglio e olio — garlic, olive oil, chilli and parsley. The midnight pasta.
• spaghetti alle vongole — clams, white wine, garlic and parsley
• spaghetti pomodoro — simple tomato sauce, basil and parmesan. The test of a great pasta.
• spaghetti puttanesca — olives, capers, anchovies and tomato
• spaghetti cacio e pepe — pecorino, parmesan and black pepper. Three ingredients, infinite skill.

Serving Suggestions

• spaghetti carbonara with guanciale, egg yolk, pecorino and cracked black pepper
• spaghetti aglio e olio with garlic, olive oil, chilli and fresh parsley
• spaghetti alle vongole with clams, white wine, garlic and parsley
• spaghetti pomodoro with San Marzano tomatoes, basil and parmesan
• spaghetti puttanesca with olives, capers, anchovies and cherry tomatoes
• spaghetti cacio e pepe with pecorino, parmesan and freshly cracked black pepper
• spaghetti with prawns, cherry tomatoes, olive oil and fresh chilli

Why this is a smart buy

At HKD 39 for 500g of Gragnano spaghetti from Liguori, this is exceptional value for a genuinely premium pasta with centuries of tradition and EU protected status behind it.

• Liguori quality — a historic Gragnano pasta maker
• Gragnano PGI — the EU’s highest recognition for pasta provenance
• bronze die extruded — the rough surface that makes sauce cling

Ideal for pasta lovers, home cooks who care about quality and anyone who wants their spaghetti to taste like it came from a serious Italian kitchen.

Delivery & Storage

Delivery

• Fast delivery across Hong Kong

Storage

• Store in a cool, dry place
• Keep sealed after opening

Frequently Asked Questions

What is Gragnano?
Gragnano is a town in the hills above Naples that has been making pasta since the 16th century. In 2013, Pasta di Gragnano received Protected Geographical Indication (PGI) status from the European Union — the same protection given to Champagne and Parmigiano Reggiano. It is the spiritual home of Italian pasta making.

What is bronze die pasta?
Bronze die pasta is extruded through a bronze die rather than a Teflon die. The bronze creates a rough, porous surface that sauce clings to — the difference between pasta in sauce and pasta with sauce. It is the traditional Italian method.

What is slow drying?
Slow drying at low temperature preserves the flavour of the wheat and the structure of the pasta. Industrial pasta is dried quickly at high temperature, which can damage the gluten structure and diminish the flavour. Slow drying produces a pasta that cooks more evenly and tastes more of wheat.

What sauces work best with spaghetti?
Spaghetti is the most versatile pasta shape — it works with almost any sauce. The classics are carbonara, aglio e olio, pomodoro, vongole and puttanesca. The rough bronze die surface makes it particularly good with oil-based sauces that would slide off smoother pasta.

Final Word

Liguori Spaghetti is the pasta that tastes like spaghetti is supposed to taste.

From Gragnano, bronze die extruded and slow dried — the spaghetti that holds sauce, cooks to a proper al dente and tastes genuinely of wheat.

From the home of Italian pasta. The spaghetti that earns its place on the table.