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Discover La Molisana pasta: types and shapes of 100% Italian wheat pasta shelled in stone and bronze drawn.

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The Wheat

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

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The Mill

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

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The Pasta Factory

We bronze die to obtain a rough and tough paste with excellent cooking resistance.

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The Water

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

Pasta per forma