A highly versatile pasta shape with its characteristic “S” cross-section. The name Casarecci reflects its homemade origins, as it was once crafted at home using scraps of fresh pasta. Perfectly suited for hearty sauces like “trapanese” pesto, sausage ragù, or broccoli rabes with anchovies.

A traditional pasta shape from the wonderful Sardinia region. With its ridged exterior, Gnocchi Sardi pair perfectly with meat sauces or vegetable purees and are best enjoyed with a spoon!

Orecchiette Maritate are the result of a delightful union between Orecchiette and Casarecci. According to Salento old tradition, women would prepare this pasta for wedding feasts as a joyful blessing for the newlyweds.

A traditional pasta shape from Puglia, Orecchiette are beloved both in Italy and abroad.

Two must-try serving suggestions: with tomato sauce and meatballs, or during their season, with broccoli rabe sautéed in EVO oil, garlic, and anchovies.

Farfalle are a pasta shape made from a sheet of dough, cut into rectangles with scalloped edges. These rectangles are pinched in the centre to create the distinctive bow-tie shape. The thicker pinched centre offers a unique and delightful chewiness.

Best served with: Cold pasta dishes; Light recipes featuring fresh vegetables.

Ruote Medie are crafted from the same die as the Ruote Pazze, maintaining the three distinct thicknesses in the crown, hub, and spokes. However, unlike the Ruote Pazze, they feature a height of about 10 mm, making them perfect for those who prefer a medium-sized format without compromising on their complex and delightful chewiness.

Large stripes of egg pasta, ideal to make you taste even better the flavour of the pasta and of the sauce. A large shape to bring the real tradition to the table.

INGREDIENTS: Durum wheat semolina, fresh eggs 33,2%. Contains gluten and eggs. Keep in a cool and dry place away from light and direct heat. May contains traces of soy.

250gr

USEFUL TIPS: Pour 5L of water and a tablespoon of salt into a pan. When the water boils, add the Tagliatelle and cook for the time indicated on the package. Turn the pasta only after cooking!

250 gr 

Organic durum wheat semolina pasta with spinach.

Olive trees form the backdrop and colour pallette of the Ligu- rian coastline. These pretty spinach ‘Olive leaves’ are ideal with a light marjoram and pinenut sauce, bringing all the scents of the Riviera to your table.

500 g

This pasta is produced from durum wheat cultivated directly by the company. Semolina and pasta are the only ingredients. We use circular bronze die plates and we dry pasta at temperatures lower than 44°C, taking about 20 hours for short pasta and about 40 hours for long pasta. Paccheri have a diameter of 30 mm and a length of 50 mm.

Their cooking time is between 12 and 14 minutes.

500 G

This pasta is produced with durum wheat grown directly by the Mancini company. The only ingredients used are semolina and water. Circular bronze dies are used and the pasta is dried at temperatures below 44 ° C, taking about 20 hours for short pasta and about 40 hours for long pasta.

500 g

This pasta is produced with durum wheat grown directly by the Mancini company. The only ingredients used are semolina and water. Circular bronze dies are used and the pasta is dried at temperatures below 44 ° C, taking about 20 hours for short pasta and about 40 hours for long pasta.

The cooking time is 7-9 minutes.

500 g