Search results for 'how to make pasta'

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

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Variety: Sangiovese 85%, Cabernet Sauvignon 15%
Alcohol by volume: 12%
Length of maceration on the skins: 10 days
Malolactic fermentation: Immediately after the alcoholic fermentation
Maturation method: Stainless steel
Length of maturation: 4 months in steel and 2 months in bottle
Bottle formats: 0,75 lt

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Ingredients: Chopped tomatoes, 35% of wild boar meat, onion, carrot, celery, olive oil, salt and white pepper.
Serving suggestions: Pappardelle.

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Quality pasta made with grade A eggs, 1°milling flour (NO GMOs flour), extruded through bronze double sheet and dried slowly. Cooking time: about 7 minutes. Package for 6/8 people. Store in a cool, dry place away from light. Ideal for soups. Learn More

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More

Quality pasta made with grade A eggs, 1°milling flour (NO GMOs flour), extruded through bronze double sheet and dried slowly. Cooking time about 7/8 minutes. Package for 6/8 people. Store in a cool, dry place away from light. Learn More

Ingredients: peeled tomatoes (25%), swordfish (25%), almonds (25%), extra virgin olive oil (20%), parsley, onion, garlic, white wine, salt, black pepper.

Jar: 180gr

Area of production: Favignana and Trapani, Sicily

Tips: A delicious combination of good-tasting and fantasy of colours. Great with pasta and perfect as appetizer. To exalt the delicacy of its taste we suggest to try it  spread on slices of bread.

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Ciocorum

Ingredients: sugar, alcohol, cocoa powder, skimmed milk powder, cocoa-infused, Rum de Guadalupe
Alcohol: 17°alc./vol.

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Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

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Colour: Bright Amber, with a strong foam.
Bouquet: Unleashes all its chamomile and clotted scents.
Taste: It has a full body, fills the mouth with its maltose and fresh taste. It has unique tastes of caramel that blend with a gracious hoppy aromas with hints of candied citrus.
Alcohol: 6,1% vol
Serving temperature: 10 °-11 °
Type of glass: PINT

Craft Beer from Italy

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Serving suggestions: Ideal egg pasta
Ingredients: Tomato sauce, Cinta Senese pork meat 26%, pork meat 10%, olive oil, red wine, tomato paste, onion, carrot, celery, garlic, salt, black pepper, juniper, laurel.

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Quality pasta made with grade A eggs, 1°milling flour (NO GMOs flour), extruded through bronze double sheet and dried for 18 hours. Cooking time is about 8 minutes. Package for 4/5 people. Store in a cool, dry place away from light. Learn More

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More

This special pasta is produced with raw materials of pure quality, semolina selected with a greater proportion of gluten.

To guarantee the craftsmanship of the pasta, Italiana Natura follows strich rules.

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Type: Rosso Molise DOC
Vineyards: Martarosa, Molise  
Grapes: Montepulciano 90%, Aglianico 10%
Bottle: 0,75l
Alcohol: 14% vol.
Serving temperature: 18°C
Food matching: jugged red meat, roasted meat and game, cheese.

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Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More

Traditional countryside Soup, contains the best vegetable selection and its ingredients make it an healthy and balanced dish fat-free.

Ingredients: Cannellini beans, beans grat Northern, pinto beans, kidney beans crown, dehydrated carrots, dehydrated tomatoes, dehydrated celery, leek, onion and parsley.

Serving suggestions: Excellent with toasted bread.

Ribollita is a typical Tuscan “poor” soup made with dried bread and vegetables, very common especially in the area of Florence. Its name comes from the habbits of italian farmers who used to cook it a lot (especially on Friday) as it was a light dish. These mixed vegetables and legumes were “stewed” during the following days. Like all other vegetable soups, Ribollita becomes even more tasty when boiled over and over on fire.

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Description:Short apron, one size, black / gray
Pieces: 2
Manufactured by: Toma, Italy
Type: Kitchen Accessories
Materials: 100% polyester
Packaging: Toma
One size H35cm X L90cm

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Serving suggestions: Ideal with bucatini, macaroni and paccheri.
Ingredients: Chopped tomato, bacon 35% (pork, salt, natural flavors: white wine, black pepper, garlics, surcose, antioxidant: E301., preservatives: E 250 - E 252),
white wine vinegar, salt, hot pepper.

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Description: Corn flour Penne from organic farmer is dried slowly at low temperature.
Origin: produced in Termoli, Molise.
Net Weight: 500gr
Best before: 2 years
Cooking-time: 7 minutes
Organic certified: Bioagri cert IT BIO 007

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This special pasta is produced with raw materials of pure quality, semolina selected with a greater proportion of gluten.

To guarantee the craftsmanship of the pasta, Italiana Natura follows strich rules.

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Type: Valpolicella Ripasso DOC
Vineyard: Hills of Villa Novare
Grape: Rondinella and Corvina Veronese.
Bottle: 0,75l
Alcohol: 13,5% vol.
Serving temperature: 18-20°C
Food pairing: ideal with anything from duck and cherry sauce to tagliatelle al ragù

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Alchool 42 ° alc. / Vol.
Appereance: Transparent color that gives off an ethereal scent, this grappa is noble and well structured.
Aroma: unique set of flavors typical of the wine Brunello itself.
Taste sensations dry, but smooth,  
Serving temperature: 12 ° C.

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Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More

Supreme carpaccio of finest black summer truffles.

Ingredients: Black Summer Truffle (Tuber Aestivum Vitt), sunflower oil, salt
Size: jar 50gr
Area of production: Umbria, Italy
Tips: Ideal with scrumble eggs, pasta, risotto

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Description: Pepper grinder lacquered beech
Color: White
Parts: 1
Manufactured by: Bisetti, Italy
Type: Kitchen Accessories
Materials: Hardened steel, beech. 32cm length
Packaging: Bisetti
Warranty: 10 years, respected CE and FDA standards.

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Type: Alto Adige DOC
Vineyard: Rechtenthal, Reitwies & other rented vineyards in Tramin and Caldaro
Grape: 100% Chardonnay
Bottle: 0,75l
Alcohol: 12,5% vol.
Serving temperature: 12,5°C
Food pairing: aperitif, with pasta and fish dishes, especially freshwater fish.

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Description: Kamut Khorasan wheat flour whole linguine from organic farmer, bronze extruded and dried slowly at low temperature.
Origin: produced in Termoli, Molise.
Net Weight: 500gr
Best before: 2 years
Cooking-time: 7 minutes
Organic certified: Bioagri cert IT BIO 007

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Enjoying “Pasta” is a ritual that requires time and technical preparation to meet. It is not a dish to eat in a hurry. As soon as water (always cold) and semolina is consistent, the mixture passed through a bronze draws, which guarantee the right rough, which give to the pasta the perfect shape and consistence suitable for every type of sauce.

Afterwords it comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. Thanks to a longer drying process, starch and gluten are distributed well in the heart of the single piece. Finally our Pasta is ready to be packed by hand.

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