Showing 10–18 of 22 results
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Pasta Mista
This pasta name was born in Naples when women neededQuick viewThis pasta name was born in Naples when women needed to use different kinds of pasta (unused pasta left in the pack) and cooked them all together. In Neapolitan dialect it is also called “mmesca francesca” from “mmesca” which means mix and “francesca” as a reference to French cusine during their rule on Naples.
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Casarecce
The name refers to their homemade origin (casereccio); it’s aQuick viewThe name refers to their homemade origin (casereccio); it’s a variation of the Arabian “pasta busiata”, that was made with a bus (the reed used to curve the pasta).
The smooth porous surface offers a perfect support for all sauces, we suggest to taste them with meat sauces.
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Mafalde
Mafaldine are a pasta
Quick viewMafaldine are a pasta produced exclusively with durum wheat flour and water and are originally from Campania. In Naples they were once called Fettuccelle rich or Manfredi. Later they were dedicated to the princess Mafalda of Savoy and renamed Reginette or Mafaldine. They are perfect with ricotta diluted in Neapolitan ragù.
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Pennoni
The Pennoni were
Quick viewThe Pennoni were born from the need to create an alternative to the classic Cannelloni. They are pens with a larger diameter and are perfect for making stuffed with baked meat or fish. The bronze drawing and the stripes give it the perfect consistency to absorb the sauce even if prepared in the oven. An excellent format that perfectly maintains cooking.
