Our pasta factory is one of the highest in Italy, rising to 730 meters high in the heart of Molise.
A natural paradise with a long tradition of growing grains, rich in spring water and pristine air that creates the ideal conditions for pasta production. As far back as the beginning of the last century, the first small-scale milling workshops – the so-called “maccaronari” – started popping up in this area. A long-standing tradition of quality that La Molisana is an ambassador for around the world.
What lies behind our pasta is the story of a family that has been carefully selecting and milling only the finest durum wheat for four generations and a company that, since 2011, has surpassed every projection of growth, exploding onto the market with a ‘Made in Molise’ pasta with unique characteristics that can’t be copied.
We are the fifth largest pasta maker in Italy and export to over 80 countries around the world. Solid skills handed down through the generations, an indomitable spirit and a virtuous governance are what give us added value.
We control the entirely lifecycle of the pasta, working across three production sites: the silos, the mill and the pasta factory.
We have a real cult of durum wheat, which we carefully select in our laboratories and preserve in our silos, ensuring that it’s always as clean and healthy as it should be. Our signature is the stone debranning which ensures that every grain’s original properties are kept perfectly intact as it is gently cleaned. Our talent lies in our ability to blend different varieties of wheat to achieve the perfect blend of semolina that becomes a nutritious, flavoursome, firm pasta that is bronze-die extruded and stands up to cooking excellently.
Our water, drawn from the heart of the Matese, has a very special source indeed: it comes directly from the belly of the land which protects it from contamination, making it pure at the source, low in sodium, light, with a low fixed residue and a low nitrate content.
It is recognised as one of the best in Italy, and that is why the Molise Region Quality Water Chart intends to classify its water resources as a local product of excellence.
There is no naturally-occurring variety of wheat that can satisfy all the necessary specifications to make truly great pasta.
That’s why we select and blend only the finest wheat varieties, so as to ensure that our high-quality semolinas are made just right. And that’s why La Molisana pasta is so good: a high content of good-quality gluten so that it stands up to cooking, an excellent protein content to preserve the shape and structure of the pasta and, finally, a great yellowness index, to make the pasta even more appetising and satisfying from an aesthetic point of view, too.