• Out of stock
    Substantial, short durum wheat pasta resembling two intertwined spirals. Attractive shape that also retains a variety of pasta sauces. Great in pasta al forno baked pasta dishes as well. The Pastificio La Romagna was established over 50 years ago in Foligno, the provincial of heart of Umbrian in central Italy, by pasta artisan Libio Fratini. La Romagna is a family-based, small-scale producer of traditional durum wheat and egg pastas. La Romagna pastas contain the finest ingredients available, such as Apulian durum wheat flour, and pure filtered water. Gradual air-drying before packaging preserves the pasta's hearty structure, full flavor, and sauce-gripping texture.
  • A skillful combination of naturally gluten-free organic flours gave origin to PASTA NATURA's chickpeas, corn and rice flour pasta. This pasta has all the characteristics of good quality pasta: it doesn't overcook and remains firm to the bite, it's so rough and porous that the sauce perfectly binds to it, it's tasty and fragrant. It's a balanced and complete food.
  • Out of stock
    Pasta di Liguria is an organic regional specialty, signed by the Minaglia family, which for over thirty years has been producing top quality pasta in the Ligurian hinterland. A healthy and genuine product, from field to table, with only organic, natural and local ingredients, without the addition of dyes and aromas, processed with pure spring water. Durum wheat semolina pasta from organic farming.


Go to Top