The Italian Pasta di Gragnano is chewier, nuttier and more rough textured than most supermarket brands. In Italy, pasta is a "sacramental" object which its serving is regulated by steadfast traditions. Pasta is fed to infants as soon as they are able to take in solids, and in Italian households, its place as a first dish at lunch or dinner is virtually a law. The Pasta di Gragnano should be cooked "al dente", which means only to the point at which the pasta is still firm, then added to the sauce where it will cook a little more. Afterwards it is served right off the stove.