Gramigna vs Sedani
Gramigna is short thin hollow curl, like a blade of couch grass. Sedani is slightly curved narrow ridged tube.
Side by side, to scale
10 mmGramigna: 25 to 40 mm by 3 to 4 mm
Sedani: 35 to 45 mm by 7 to 9 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Short shapes | Tubes |
|---|---|---|
| Region | Emilia-Romagna | All of Italy |
| Section | Short thin hollow curl, like a blade of couch grass | Slightly curved narrow ridged tube |
| Length | 25 to 40 mm | 35 to 45 mm |
| Width or diameter | 3 to 4 mm | 7 to 9 mm |
| Wall or thickness | not measured | 0.9 to 1.1 mm |
| Surface | Smooth | Ridged |
| Hollow | Yes | Yes |
| Dough | Semolina, or egg when fresh | Semolina and water |
| Cook time | 7 to 10 min | 10 to 12 min |
| Brands with a page | Rummo | Rummo, Mancini, La Molisana |
| Catalogue numbers | not measured | Rummo no. 68, La Molisana no. 44, La Molisana no. 49 |
| Cook time across brands | 12 min | 7 to 13 min |
| Brand dimensions | not measured | Rummo: 45 mm long, 8.5 mm across; Mancini: 40 mm long, 7 mm across |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | not measured | 36 |
| Pairs with | Sausage ragu, Cream sauce, Pomodoro | Pomodoro, Meat ragu, Cream sauce, Vegetable ragu, Baked (al forno) |
Gramigna
Thin curls with a bore, so sausage crumbs and a little cream cling to them. The Bolognese sausage sauce is the dish.
Sedani
Ridged and curved, so it grips smooth and medium sauces: tomato, a light ragu, cream with vegetables. Too narrow for big pieces.
Can you swap them?
Sedani for gramigna: yes, a curved thin tube.
Both take Cream sauce, Pomodoro.
Only gramigna: Sausage ragu.
Only sedani: Meat ragu, Vegetable ragu, Baked (al forno).
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.