It is a consistent pasta, with high porosity that allows the great absorption of all sauces. Made with the utmost care in its processing and in its subsequent traditional drying process. We offer two varieties: semola or egg pasta.
DRY SEMOLA PASTA
Pasta di Gragnano Gentile
Gentile is a pasta factory founded in the late 19th century in Gragnano, Naples. Its pasta is characterized by the use of organic semola with hard grains from Puglia.
Pasta Voiello
Voiello’s pasta has a lot of body and strength that allows the paste to adhere well to any sauce.Voiello pasta is characterized by the use of golden wheat, a type of wheat of the highest quality only found in Italy, that balances the protein content with the strength of gluten.
Pasta La Molisana y Giusseppe Ferro
These two pastas, which share the origin, use 100% Italian wheat, which makes a big difference in terms of quality and flavor.The Molisana area is located in the waters of the Adriatic Sea and it is the sea breeze that helps to optimize the drying temperature, but what really gives value to this brand is that the protein index of its paste is 15%. This means that the pasta does not provide us with empty calories, but rather satisfies us and gives us the real energy that the product presents.
DRY EGG PASTA
La Pasta Di Aldo
The result of this pasta factory located in Macerata, northern Italy, is exceptional. An egg pasta with wholemeal flours low in gluten and rich in fiber.A pure pasta, just like homemade that naturally provides calcium, magnesium, phosphorus and various vitamins. In addition, all these nutritional values are maintained thanks to its low temperature drying.
Alfieri
This pasta factory located in Turin, northern Italy, defines its very artisanal egg pasta thanks to the cold rolling process that allows the pasta to have a unique elasticity and not easily oxidizable.On the other hand, drying with a steam furnace avoids any alteration of the final product and thus recreates the same result as a traditional procedure.