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To be called Pasta di Gragnano, pasta must be made near the Bay of Naples according to strict guidelines. It must consist of pure durum wheat mixed with the calcium poor water from the region and dried in moutain air. The pasta thus develops a porous surface area as it cooks and excels at absorbing the liquid and flavor of the sauce. This type of pasta is often paired to regional sauces or dishes which become famous in the local area.

Pastai Grangneses Societa Cooperativa is a Neapolitan cooperative that adheres to the old ways, and Malfadine means "badly formed" which is the name given to this unusual shape of pasta.