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Busiate
BUSIATE originated in the Sicilian town of Trapani. Busiate is made using semolina and water. Once the dough is ready, it is rolled out and…
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Chitarra
CHITARRA pasta is a long square shaped pasta commonly made using egg pasta. It is typically found in the Abruzzo region of Italy. There is…
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Ferrazzuoli
FERRAZZUOLI, FERRAZZOLI or CANNUCCE, are a type of pasta from Calabria, obtained by mixing semolina flour and water. Once the dough is formed, it is…
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Fileja
FILEJA is a typical pasta of Calabria. It is made using semolina and water. Once the dough is formed, it is rolled out into rolls…
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Maccheroncini di Campofilone
MACCHERONCINI DI CAMPOFILONE is from the region of Le Marche. They are thin strands of egg-based pasta, similar to capelli d’angelo. These egg pasta strands…
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Pici
PICI is a thick hand-rolled spaghetti-like pasta that originates in the little hilltop town of Celle Sul Rigo, Tuscany. They celebrate their pici every year…
Meet The Pasta Maker
“Making pasta requires patients as it involves great many challenges. Pasta is not simply flour and egg or flour and water, it is a culinary palette of great expectations and possibilities”
★★★★★
Some of the most beautiful pasta I have seen outside of Italy.
Chef Burchel
★★★★★
The quality of the items are great and they were as described. Definitely met my expectations. I would definitely recommend purchasing these totes.
ETSY
★★★★★
Everything they make is as authentic as they can make it and that sort of dedication is priceless.
Sonya
Latest News
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ORECCHIETTE are a type of pasta typical of the Puglia region, whose shape resemble that of small ears, from which the name derives. They are…
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TROFIE originate from the comune of Sori in the western region of Liguria. Despite the close proximity of Sori to the west coast’s port city…
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LORIGHITTAS or CESARIA, originate from the tiny village of Morgongiori, on the island of Sardinia. The name of the pasta, ‘lorighittas’, comes from its shape,…