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PASTA

The smell, the flavor, the properties and the consistency of the pasta depend as much on the used type of the flour as on fulfillment of some fundamental rules during the plantation, the harvest and the production process. Wheat and barley, of entirely local plantation, handmade production and transformation of the pasta, allow us to obtain the full control of the production chain. To the harvest of the wheat, carried out on June, it follows the milling, which flour and bran are obtained from. The former, obtained from soft wheat, according to the level of refining can be called: whole flour, type 1 and 2 flour, type 0 and 00 flour; the latter, obtained from durum wheat, it is a less refined product and of more intense yellow, that suits perfectly for the production of the dried pasta and preferred for its organoleptic properties with higher level of fibers. The barley, the oldest cereal in the world, is a plant with annual cycle, thus it is considered a niche product for its characteristics. The presence of important elements as fibers and vitamins lead it to have healthy properties for gastrointestinal and circulatory systems.
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Casereccia has a smooth surface, rolled-up like a small scroll paper, curved at its extremity. This shape of pasta is delicious with the classic ragu sauce, even if its smooth and lightly porous surface makes it ideal for any kind of sauce, from the traditional ones to the basic ones.
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Mezze Sagne are a new, short version of the famous classical “Sagne ‘Ncannulate”, the icon of traditional Salento cuisine, in the extreme South of Puglia. As rough, porous and delicious as their classic version, their short shape makes this version more practical.
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The name Sagne incannulate means they are twisted on themselves. This long pasta is the icon of traditional Salento cuisine, in the extreme South of Puglia. Their name comes from their shaping process: a stick can be used to wrap them around it and give the right shape. Dough is made by durum wheat semolina flour. Usually served with sauté chickpeas, this dish takes the name of Ciciri e Tria”.
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The name Sagne incannulate means they are twisted on themselves. This long pasta is the icon of traditional Salento cuisine, in the extreme South of Puglia. Their name comes from their shaping process: a stick can be used to wrap them around it and give the right shape. Dough is made by durum wheat semolina flour. Usually served with sauté chickpeas, this dish takes the name of Ciciri e Tria.
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Tria is a bronze-drawn kind of pasta, whose history is very old. Its name comes from the Arabic term “Ytria”, which means dry pasta, similar in shape to a tagliatella, half an inch long. It’s ideal to be eaten with legumes.
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Rigatoni are a shape of pasta which perfectly holds sauces and makes You even more appreciate the flavour of pasta with its seasoning. This is the favourite shape of true pasta lovers, thanks to its particular ridged surface, which tickles the palate and perfectly holds even the most complex sauces.
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Penne Rigate are one of the most popular shape of pasta in Italy. They are double ridged, both on the surface and inside, and they enhance the flavour of any seasonings.
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Paccheri are a traditional pasta from Naples, which features a large tubular shape. This pasta perfectly holds sauce and You can easily combine it with any ingredients, thanks to its porosity. Its convexity and its rough surface hold sauces and guarantee an exquisite flavour, since your first taste.
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Calamarata is a very common shape of pasta. Its name refers to its shape, resembling squid (calamaro) rings. Ideal with fish sauces, such as squid stew or seafood sauce.
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This shape of pasta is born to celebrate Baroque art in Lecce and its sinuous lines. It’s definitely ideal to combine it with fish sauces or fresh garden vegetables sauce, if You prefer a vegetarian dish, for an authentic, healthy and tasteful meal.
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Spaghetti alla Chitarra are a traditional italian shape of pasta. They differ from classical spaghetti, as they have squared shape rather than round. Commonly combined with meat or peppers ragu, or with a basic tomato sauce, chilli pepper and a generous sprinkle of cacioricotta cheese.
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