Pasta

The best Italian pasta brands: PASTA BENEDETTO CAVALIERI, artisan pasta producers since 1918, PASTA MANCINI, a farm that produces pasta in the middle of a wheat field and PASTA FILOTEA, egg pasta according to tradition.
In this section you will find every type of pasta: traditional pasta, organic whole wheat pasta and egg pasta.
All the past...

The best Italian pasta brands: PASTA BENEDETTO CAVALIERI, artisan pasta producers since 1918, PASTA MANCINI, a farm that produces pasta in the middle of a wheat field and PASTA FILOTEA, egg pasta according to tradition.
In this section you will find every type of pasta: traditional pasta, organic whole wheat pasta and egg pasta.
All the pasta we offer is made with the best durum wheat, handcrafted and dried slowly.
You will be amazed at the variety of pasta available: spaghettoni, spaghetti alla chitarra, paccheri, bucatini, fusilli, lumache, macaroni, orecchiette,ruote medie, fettuccine, tagliatelle, linguine, tagliolini and many others.

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  • Benedetto Cavalieri Pasta

    Pastificio Benedetto Cavalieri produces durum wheat semolina pasta since 1918.
    All Cavalieri pasta is produced with a blend of the best grains that grow in purposely chosen fields especially on the hills of Apulia and Basilicata (South of Italy).
    The processing method of Cavalieri Pasta, called ‚ÄėDELICATE METHOD‚Äô consist of the long kneading, the slow pressing, bronze drawing and drying at a low temperature.
    With this processing method, Cavalieri pasta preserves its typical flavor, maintains an absolutely natural consistency and a great permeability to sauces.

  • Benedetto Cavalieri...

    The organic whole wheat pasta of Benedetto Cavalieri is the result of years of research and experimentation, on the wheat fields and in the factory.
    The most suitable durum wheat varieties and the skilful processing method, called "Delicate Method", give the whole wheat pasta a surprising cooking resistance, a consistency to the chewing and a definite taste of wheat.

  • Mancini Pasta

    Mancini company likes to call itself Pastificio Agricolo because around the factory, between the hills of the Marches, the fields of durum wheat are grown, from which Pasta Mancini coming up.
    Mancini Pasta is easily recognizable: golden light yellow, scented with ripe wheat, rough to the touch to collect the condiment and porous inside to cook evenly inside and out.
    Mancini pasta is bronze-drawn, and once the pasta is released, the pasta is slowly deprived of its moisture.
    The drying is done at a temperature of about 40 degrees, for a very long time, thus obtaining the right fleshiness and consistency.

  • Organic Mancini Pasta...

    Turanici are a line of organic pasta by Pastificio Mancini in collaboration with Prometeo company and the agronomist Oriana Porfiri.
    This Organic Manicini Pasta is produced with "turanico" wheat, an ancient grain of the Khorasan region, in the North-East of Iran, also present in the Mediterranean basin and in Italy, but today forgotten.
    It is a grain of highly digestible gluten, from which an excellent, very aromatic pasta is obtained.

  • Filotea Egg Pasta

    Filotea is a small company situated in the heart of Marche region and produces egg pasta according to local traditions.
    The top priority of Filotea are the meticulous processing methods, a careful monitoring of all the preparation phase, the choice of the best flour, durum wheat flour and fresh eggs, to achieve an egg pasta with an excellent flavor.