Our selection of traditional, white pastas bring the best methods, cuts and styles of pasta from various regions around Italy including regional specialties like Paccheri from Gragnano, Trofie from Liguria, Pici from Tuscany, & Orecchiette from Puglia.
All of these pastas are made with high quality grains and are either handmade or bronze die extruded, then air dried for 3-4 days, both processes which give them their rich flavor and rough texture that holds onto sauce. This is a truly exceptional line of Italian artisan pastas and all are certified organic. *Learn how to cook pasta for an optimal outcome by clicking here.
COOKING PASTA A rough guide to cooking artisan style pasta.
– Artisan Pasta – any cut – Water – Salt
For 1 package containing 500 grams (1.1 lbs) of pasta, bring to a boil 1 and 1/2 gallons of water. Add one tablespoon of coarse sea salt. Add the pasta to the water and stir immediately. When boiling resumes continue cooking pasta while stirring every 1-2 minutes. Different pasta shapes have different cooking times. For best results, keep tasting the pasta until it is done. Before draining the pasta set aside 1/2 cup of the cooking water to use in case the sauce and pasta is too dry. Place the pasta in a bowl and add the sauce. Buon Appetito! (In old world Puglia home made pasta machines create pasta shapes that are of different thickness throughout the length of each piece, due to its hand made quality. It’s well accepted to eat pasta that is unevenly cooked throughout….. just like what will happen when you try our Monnezzaglia pasta. Also… when wondering whether to split long pasta in half or add it to the water as long as it is, it’s your call. Simply ease the long ones into boiling water until each piece bends enough to finally be completely immersed. You’ll barely notice the difference in cooking times!)