Pasta

Angel Hair: The name of this shape evokes an evanescent, ethereal product. These thin strands of pasta are a real challenge for every chef: cook in a few minutes, but so quickly overcook. They are perfect in soup and along with vermicellini and fidelini...

We really like the Conchiglie Rigate because they are compact and perfect as small jewelry or finely crafted jewelry.

It is a version of dried pasta, inspired by the famous format, symbol of homemade pasta. Ours are smooth and have a nice shape of a shell. We recommend to bake them in the oven.

We are glad to introduce an item upgrading: the Farfalle rigate, that after a restyling of the former product seams more pleasant to be looked, more appetizing to be tasted. Reduced dimensions to make it more precious in the plate, textured on the surface...

Fettuccine are typical of central and southern Italy. Possibly of Roman origin, where a version based on wheat flour and bran it is widespread. Our fettuccine are perfect for creamy sauces. Our chef prepares them with sea fruits and tomatoes. COOKS IN 11 minutes

All our formats in the Gluten-free line: a range of pasta that comes from a “tailor-made” formula that combines the need to address a specific group of consumers, celiacs and others, and our historic need to offer a pasta good, tenacious and always al dente. Our gluten-free...

Fusilli, spiral or little wheels. So many names to define a shape, overall loved by young and old alike. The spiral shape entertains the kids and enjoy the adults because it well captures the seasoning. Generally fusilli have larger coils and a lighter texture....

Fusilli, spiral or little wheels. So many names to define a shape, overall loved by young and old alike. The spiral shape entertains the kids and enjoy the adults because it well captures the seasoning. Generally fusilli have larger coils and a lighter texture....

These pasta sheets, are similar to the egg version, but made by durum wheat. It is excellent if cooked in oven, stuffed with seasonal vegetables as well as meat. COOKS IN 20 minutes LINE The Special PACK SIZE 1 lb (454g) DRAWING Bronze Drawn...

Linguine, bavette and trenette. The origins of this pasta shape is Ligurian and it is typically served with pesto or fish sauces. Our new bronze version is pleasantly full-bodied, slightly thicker than the classic version and we like serving it with crispy ham and...

They are typically served in soup. Lets choose the one you prefer! COOKS IN 5 minutes LINE The Classic PACK SIZE 500g DRAWING Bronze Drawn Italian Pasta

A great classic! Some argue that the striped version is very popular in the South of Italy, where people generally like thicker sizes and the stripes, that are able to capture the sauce. COOKS IN 11 minutes PACK SIZE 1.1 lb (500g) DRAWING Bronze...

All our formats in the Gluten-free line: a range of pasta that comes from a “tailor-made” formula that combines the need to address a specific group of consumers, celiacs and others, and our historic need to offer a pasta good, tenacious and always al dente. Our gluten-free...

Along with pizza, sun and mandolino the word “Maccheroni” represents the made in Italy in foreign countries! Our maccheroni are a real cult. For all those who love the pasta with a full-bodied consistency, a very impressing thickness and an irregular texture, this shape...

What is pasta in the collective imagination if not spaghetti? Simple things are always the best: a thin cylinder made of water and durum wheat flour. A small piece of twine, as the name itself says. It is surely the most loved and popular...

La Molisana's gluten-free spaghetti are the perfect solution for those who want to enjoy pasta without sacrificing taste. Thanks to their perfect consistency, they are ideal to accompany any sauce and satisfy all palates, even the most demanding ones. Packaged in a convenient 400g....

This is a true flagship. Still included in our assortment with the name of Spaghetto alla Chitarra 15, in 2013 after a restyling it was re-launched on the market and became a top seller. Fleshy and thicker than ever it presents an irregular texture,...

The tagliatelle area masterpiece of traditional Italian cuisine, although of Emilian origin, are widespread in all regions. In Lombardy with borage, in Trentino Alto Adige with a meat sauce. According to the legend tells in Abruzzo and Molise that they were cooked in the...