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La Molisana pasta dedicated to the world of catering

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The Wheat

We only use wheat grown in Molise, Abruzzo, Puglia, Lazio and Marche, regions that have always been dedicated to the production of high quality durum wheat.

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The Mill

We have been grinding the best wheat for five generations, we have stone peeled it to produce safer semolina from a hygienic-sanitary point of view.

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The Pasta Factory

We bronze draw to obtain a rough and tenacious paste with excellent cooking resistance.

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The Water

We mix our semolina with pure, low-sodium water with oligomineral characteristics from the Matese springs.

Our Recipes

All our La Molisana Pasta First Course Recipes: ingredients, preparation, tips and much more for pasta recipes for all palates.

Our news

Because after years of research we are proud to announce that La Molisana is on the shelf with a pasta made only from Italian wheat.