Pasta

This type of pasta from the Fettucce family is unique because of its rough surface and thickness which is typical of extruded pasta.

Try it with ragù, sauces made from game, or fish and shellfish sauces. Read more

The most famous and beloved pasta shape in the world. It is no coincidence that their diameter makes them versatile and suitable for any type of sauce. In the 19th century in Naples the famous “lazzari” (young people from the working classes) ate them in Read more

Pastificio Liguori LINGUINE Pasta from Gragnano IGP/PGI - 500g pack Read more

How could we not create for the Gluten Free line one of the most loved formats in Italian cuisine. Read more

It is obtained by grinding national durum wheat added to foreign durum wheat with a high protein content. Read more

Whether served with clam sauce, tomato, or chili and garlic (“Midnight Spaghetti”) Read more

Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto. Read more

Artisan wide tagliatelle made with durum wheat semolina and spinach. Read more

Artisan linguni, made with durum wheat semolina and a rich egg flavor. Read more

Pasta Tortelloni filled with mushrooms.
Ready to be cooked in boiling water.
No preservatives or coloring agents used. Read more

From Delverde recipe, a pasta made with durum wheat semolina, carefully selected from the best grains mainly from Italy and around the world and of course pure spring water. Bronze drawn and slow dried Read more

From the best Italian blends and not only, durum wheat semolina pasta, with egg, made with pure spring water, from bronze drawing and slow drying. Read more

Pasta made with pure spring water and durum wheat semolina, carefully selected from the best grains mainly from Italy and around the world. Slow drying at low temperatures and bronze drawing. Read more

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and all over the world, bronze drawn and slow drying at low temperatures, enriched with pure spring water, according to the Delverde recipe. Read more

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and around the world. Produced with pure spring water from the Verde River. Bronze drawn and dried in a slow cycle at low temperatures. Read more

The quintessential Italian traditional pasta shape, penne rigate represent a true culinary tradition. Their shape recalls that of a pen, and the ridges that characterize the shape allow them to retain sauces perfectly. Read more

Pastificio Liguori SPAGHETTINI Pasta di Gragnano IGP/PGI - 100% Italian Wheat Read more

Tagliolini is thinner than classic tagliatelle and features well in lighter dishes. Read more

Pappardelle are consumed all over Italy and are part of the long, flat pasta family. Read more

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and all over the world with pure spring water, slow drying at low temperatures and with bronze drawing. Read more

Artisan wide tagliatelle made with durum wheat semolina and beetroot. Read more

Handmade with a healthy mix of beetroot and potato flakes. Read more

Classic Lasagna made with handmade lasagna sheets triple-layered with beef ragout topped with a creamy mozzarella and cheddar cheese sauce. Read more

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and all over the world, produced with pure spring water, slow dried and bronze drawn. Read more