20 results for "Artisan Spaghetti from Gragnano, the Birthplace of Dried Pasta" between $2.00 and $25.00

What better welcome home than a dish of these off-beat, yet old-fashioned egg noodles? Filotea egg pasta is made using an ancient recipe from le Marche and following, to the letter, the same preparation methods that "grandma" once used. Choosing only the best eggs and flour helps to guarantee a genuine product. Furthermore, the pasta is dried naturally, without the use of artificial dryers.This natural drying process, which can last up to 70 hours, gives it the authentic flavour typical of homemade...

Montebello Organic Artisan Pasta from Italy, Whole Wheat Spaghetti, 1-Pounds (Pack of 5)

Pastai Gragnanesi Calamari.  Price per 500gr.  Coo-P Pastai Gragnanesi thick pasta rings cut to look like sliced calamari (squid).  Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta. There, a consortium of small producers, the Cooperativa di Pasta Gragnano, produces the region's most traditional cuts, strictly adhering the artisan production techniques of yesteryear. Using only bronze dies and slow-drying tecnniques, the Cooperativa crafts pasta of unbelievably...

Members of the Di Martino family have owned and run their factory since 1912, weaving their passion for pasta into the traditional and technological methods they use for creating a high quality product. With the simplest and purest natural ingredients extra fine Durum wheat semolina from the Plateau des Pouilles area, and water from the Forma source Pastificio Di Martino pasta is slow-dried at low temperatures to enhance the flavor and to allow the pasta to better hold sauce.

Latini pasta Linea Classic is produced from a blend of Italian durum wheat. From the six hundred different types of Italian wheat we grow, we have chosen just six, and each year Latini repeats this painstaking process in order to come up with the highest levels of organoleptic excellence. Latini uses bronze dies to make our pasta, which gives it a rough appearance. Thanks to this feature, the pasta mixes perfectly with any type of condiment and sauce. Latini pasta is dried during a low temperature...

Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta. There, a consortium of small producers, the Cooperativa di Pasta Gragnano, produces the region's most traditional cuts, strictly adhering the artisan production techniques of yesteryear. Using only bronze dies and slow-drying techniques, the Cooperativa crafts pasta of unbelievably rough sauce-clionging texture and palate-bursting flavor. Today, they are at the forefront of a local effort to preserve the...

Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta. There, a consortium of small producers, the Cooperativa di Pasta Gragnano, produces the region's most traditional cuts, strictly adhering the artisan production techniques of yesteryear. Using only bronze dies and slow-drying tecnniques, the Cooperativa crafts pasta of unbelievably rough sauce-clinging texture and palate-bursting flavor. Today, they are at the forefront of a local effort to preserve the...

Filotea egg pasta is made using an ancient recipe from le Marche and following, to the letter, the same preparation methods that "grandma" once used. Choosing only the best eggs and flour helps to guarantee a genuine product. Furthermore, the pasta is dried naturally, without the use of artificial dryers.This natural drying process, which can last up to 70 hours, gives it the authentic flavour typical of homemade pasta. This patient, artisan preparation guarantees a unique product that is extraordinarily...

What is pasta? In two words, it is the key element of the Italian gastronomy. Pasta is the custom, the culture, the fancy, the passion, which stimulates creativity while cooking and represents the core element of the Mediterranean diet. Born as a fresh food, pasta have then been diffused as a dried food, on one hand in order to enable its long conservation (let us remember the several wheat shortage periods), and on the other hand to make easier its transport and sales, when once transports were...

Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta. There, a consortium of small producers, the Cooperativa di Pasta Gragnano, produces the region's most traditional cuts, strictly adhering the artisan production techniques of yesteryear. Using only bronze dies and slow-drying tecnniques, the Cooperativa crafts pasta of unbelievably rough sauce-clinging texture and palate-bursting flavor. Today, they are at the forefront of a local effort to preserve the...