The Classic
The Mezzi Rigatoni have a perfect shape, significant thickness and incredible roughness thanks to the bronze design.
14 minutes
The Classic
1 lb (454g)
Bronze die
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The Classic
The name evokes the lines that run through these tubes with a diameter larger than the pens. Although this shape is a classic one, we like to enhance it with simple ingredients and seasonal products such as beans and mushrooms.
15 minutes
The Classic
1 lb (454g)
Bronze die
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The Classic
The Puglia’s typical home cooking pasta has been revived in the new Orecchiette Rigate La Molisana, that now presents a full-bodied look as just been hand crafted on grandmother’s working table. It has a shape that resembles a disk, with an edge just thicker than the inner part and a wrinkled texture perfect to capture the sauce. Let’s try it according to a very Italian suggestion and prepare a super tasty lunch with orecchiette and turnip greens. Have you ever seen rifled orecchiette? We made them and the result is amazing! Let’s enjoy!
13 minutes
The Classic
1 lb (454g)
Bronze die
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The Classic
Our Caserecce Molise 29 celebrate local manufacturing and have a delicious shape which, with its inlets, is perfect for collecting the seasoning.
11 minutes
The Classic
1.1 lb (500g)
Bronze die
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The Classic
Fusilli, spiral or little wheels. So many names to define a shape, overall loved by young and old alike. The spiral shape entertains the kids and enjoy the adults because it well captures the seasoning. Generally fusilli have larger coils and a lighter texture. Our bronze fusilli have two loops and a beautiful and delicate elongated shape. Our chef prepares them with broccoli and caciocavallo cheese.
10 minutes
The Classic
1 lb (454g)
Bronze die
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The Classic
The Sardinian Gnocchetti 27 from La Molisana have a deliciously pot-bellied appearance and represent one of the strong points of the Molisan pasta factory, for the perfect combination of consistency, size and roughness.
11 minutes
The Classic
1.1 lb (500g)
Bronze die
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The Classic
That shape comes with many different dimensions, the tiniest one is more suitable for soups, the biggest one is perfect for being stuffed with vegetables, bacon and then baked. The medium version is commonly used in pasta salads and with heavy meat sauces.
13 minutes
The Classic
1 lb (454g)
Bronze die
See also
The Classic
A great classic! Some argue that the striped version is very popular in the South of Italy, where people generally like thicker sizes and the stripes, that are able to capture the sauce.
11 minutes
The Classic
1 lb (454g)
Bronze die
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The Classic
Smooth, striped, penne ziti, just penne or just ziti: this shape is the ancestor of different version different in terms of name and sizes. They are typically Neapolitan and intrinsically related to marriage: ziti means grooms. This shape was often offered as opening dish in weddings.We like to enhance this pasta with a very simple seasoned bacon sauce and pecorino romano cheese.
11 minutes
The Classic
1 lb (454g)
Bronze die
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The Classic
The name of this shape evokes an evanescent, ethereal product. These thin strands of pasta are a real challenge for every chef: cook in a few minutes, but so quickly overcook. They are perfect in soup and along with vermicellini and fidelini are typical of the culinary traditions of many countries.
3 minutes
The Classic
1 lb (454g)
Bronze die
See also
