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Pasta Mista
This pasta name was born in Naples when women neededThis 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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Penne Rigate
The empty centre keeps the sauce and the grooving withholdsThe empty centre keeps the sauce and the grooving withholds the flavor.
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Fusillo Siciliano
The spiral entraps the sauce and does not let itThe spiral entraps the sauce and does not let it go.
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Casarecce
The name refers to their homemade origin (casereccio); it’s aThe 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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Rigatoni
The ideal format to withhold the taste of a richThe ideal format to withhold the taste of a rich sauce.
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Mafalde
Mafaldine are a pasta
Mafaldine 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
The 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.
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Una famiglia, un pastificio
"Una famiglia, un pastificio.200 anni di maccheroni CuomoQuick view“Una famiglia, un pastificio.200 anni di maccheroni Cuomo a Gragnano”
