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Pasta

Italians’ favorite food: Pasta. We tried to pick out a special selection of pasta for you that goes beyond normal spaghetti and penne. From Black Ink Sepia to Saffron Pici. Enjoy!

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Items 1 to 30 of 54 total

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  • Farfalle Italia "Spirito Italiano"

    Farfalle Italia "Italiana Natura" 250g

    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

  • Tricolor Pici "Italiana Natura"

    Tricolor Pici "Italiana Natura" 500g

    Wonderfull thick long pici pasta in three different flavours and colours.

    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

  • Cocoa Tagliatelline "Italiana Natura"

    Cocoa Tagliatelline "Italiana Natura" 500g

    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

  • Cocoa Strozzapretti "Italiana Natura"

    Cocoa Strozzapretti "Italiana Natura" 500g

    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

  • Orecchiette "Spirito Italiano"

    Orecchiette "Italiana Natura" 500g

    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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  • Tagliatelle all' uovo (hand-packing) "Terre Umbre" 500g

    Tagliatelle all' uovo (hand-packing) "Terre Umbre" 500g

    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

  • Taglierini "Terre Umbre" 500g

    Taglierini "Terre Umbre" 500g

    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: about 7 minutes. Package for 5/7 people. Store in a cool, dry place away from light. Learn More

  • Rustica "Terre Umbre" 500g

    Rustica "Terre Umbre" 500g

    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

  • Umbricelli porcini and truffle "Terre Umbre" 500g

    Umbricelli porcini and truffle "Terre Umbre" 500g

    Pasta produced exclusively from durum wheat semolina craft, without eggs, flour produced by grinding only one time, bronze drawn and dried for 40 hours. What makes this product unique craft is the addition of dried porcini mushrooms (Boletus Edulis, 5%), truffles (Tuber aestivum Vitt.), Flavorings. No flour GMOs. Baking time 16 minutes. Package for 4/5 people. Store in a cool, dry place away from light. Learn More

  • Maltagliati (hand-packing) "Terre Umbre" 500g

    Maltagliati (hand-packing) "Terre Umbre" 500g

    Quality pasta made with grade A eggs, 1°milling flour (NO GMOs flour), extruded through bronze double sheet and dried slowly. Cooking time about 5 minutes. Package for 5/7 people. Store in a cool, dry place away from light.

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  • Fettuccine "Terre Umbre" 500g

    Fettuccine "Terre Umbre" 500g

    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: about 7 minutes. Package for 5/7 people. Store in a cool, dry place away from light. Learn More

  • linguine kamut pasta bio

    Organic Corn flour Penne

    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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  • spaghetti kamut organic bio

    Whole wheat kamut Spaghetti

    Description: Kamut Khorasan wheat flour whole pasta 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

    Learn More

  • linguine kamut pasta bio

    Whole wheat kamut Linguine

    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

    Learn More

  • fusilli organic kamut

    Whole wheat kamut Fusilli

    Description: Kamut Khorasan wheat flour whole fusilli 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: 8 minutes
    Organic certified: Bioagri cert IT BIO 007

    Learn More

  • Trofie "Spirito Italiano"

    Traditional Trofie 500g

    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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  • Pici - with summer truffle

    Pici - with summer truffle

     

    Description: dried pasta up to 50 hours to the scent of freshly picked summer truffle
    Net weight: 500 gr.
    Packaging: hand-made
    Expiry: 3 years
    Storage: Store in a cool dry place

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  • Strangozzi - with Summer truffle

    Strangozzi - with Summer truffle


    Description: dried pasta up to 50 hours to the scent of freshly picked summer truffle
    Net weight: 500 gr.
    Packaging: hand-made
    Expiry: 3 years
    Storage: Store in a cool dry place

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  • Egg Spaghetti alla Chitarra "Italiana Natura"

    Egg Spaghetti alla Chitarra "Italiana Natura" 500g

    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

  • Egg Pappardelle "Italiana Natura"

    Egg Pappardelle "Italiana Natura" 500g

    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

  • Egg Tagliatelline "Italiana Natura"

    Egg Tagliatelline "Italiana Natura" 500g

    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

  • Egg Tagliatelle "Italiana Natura"

    Egg Tagliatelle "Italiana Natura" 500g

    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

  • Trofie 5 Flavors "Italiana Natura"

    Trofie 5 Flavors 500g

    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

  • Orecchiette 5 Flavors "Italiana Natura"

    Orecchiette 5 Flavors "Italiana Natura" 500g

    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

  • Fusilli 5 Flavors "Italiana Natura"

    Fusilli 5 Flavors "Italiana Natura" 500g

    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

  • Black Ink Sepia Tagliatelline "Italiana Natura"

    Black Ink Sepia Tagliatelline "Italiana Natura" 500g

    Packaging:500gr.

    Description: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.

    Learn More

  • Porcini Mushroom Tagliatelline "Italiana Natura"

    Porcini Mushroom Tagliatelline "Italiana Natura" 500g

    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.

    FOREST TAGLIATELLE
     
    Ingredients for 4 people:

    500gr Porcini Tagliatelle
    180gr Cinta Senese Ragu'
    Parmigiano cheese (if available)
    1 clove of garlic  
    1 chili pepper
    Butter
    Extra-Virgin Olive Oil
    Pure Trapani Sea-salt  
    Black pepper

    preparation:

    1- First put on fire min.5 liters of cold water. Apart of it, put on a skip pan with 2 spoon of olive oil on low fire.
    2- Smash 1 clove of garlic and 1 dry chili pepper (if you are crazy about chili, you can cut it in fine chop cubes).  
    3- Stir fry for 3 min. at low fire, take of from the flame, let cool down and add the Cinta Senese ragu'.
    4- As soon as the water is at the highest temperature (boiling strong) put 1 and a half table spoon of salt, meanwhile it's time to put in the pasta!! turn often and check the cooking state of pasta every 2/3 minutes:you don't want miss the “al dente “point!!
    5- Drain and skip the pasta with the sauce in the pan, add pasta water if it comes out too dry, add Parmigiano cheese and 1 spoon of butter (..makes it more creamy). serve quicky!

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  • Saffron Pici "Italiana Natura"

    Saffron Pici "Italiana Natura" 500g

    Pici is a long and thick pasta, like spaghetti but thicker. They absorb any kind of sauces perfectly. This special kind of pasta has been added precious saffron.

    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

  • Spelt Pici "Italiana Natura"

    Spelt Pici "Italiana Natura" 500g

    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

  • Nettle Pici "Italiana Natura"

    Nettle Pici "Italiana Natura" 500g

    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

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