This website uses cookies to improve the browsing experience of users and to gather information on the use of the site.
We use both technical cookies and third-party cookies to send promotional messages based on user behavior.
You can know the details by consulting our Cookie Policy. By continuing browsing you accept the use of cookies; otherwise you can leave the site.
If you wish you can Delete all your cookies.
New product
Available
Warning: Last items in stock!
Availability date:
The Sardinian gnocchetti are a typical Sardinian pasta format, where they are called "malloreddus", which literally means "little bulls". The bronze drawing improves the ability to absorb condiments.
Ideal for preparing pasta dishes with sauces.
Ingredients: durum wheat semolina and water (contains gluten)
Features: pasta extruded through bronze
Pagano Pasta family produces past like artisans did in the early 20th century: water and durum wheat semolina of finest quality are mixed together in skilfully measured proportions, which then follow a ""slow"" prodoction technique.
Bronze dies are used to create the pasta a rough, porous surface which allows to sauces of all kind to adhere to it. Finally, the pasta is left to dry slowly at a low temperature.
The Calamarata Pastificio Pagano is a pasta shape belonging to the family of Paccheri and takes its name from the fact squid cut into rings. This type of pasta is very suitable for first fish dishes, especially with seafood. Ingredients: durum wheat semolina and water (contains gluten) Drawing bronze
The mixed paste (or ammiscata) Pastificio Pagano comes from the custom of putting together all the advanced clips from other pasta shapes and cook together. This type of pasta is very suitable for the preparation of the first compounds dishes, like the famous and tasty pasta with beans Neapolitan. Ingredients: durum wheat semolina and water (contains...
The Fusilli pasta of Pastificio Pagano have the typical spiral elongated shape and a round section. pasta format suitable for the preparation of pasta dishes with Parmesan or Pecorino, or with tomato-based sauces, such as fusilli with fresh ricotta cheese and tomato. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta extruded...
Scialatielli pasta of Pastificio Pagano are a typical pasta format of Amalfi. Their format is that of shorter strips of spaghetti, wider and somewhat irregular rectangular cross-section. Pasta format suitable for preparation of main dishes of fish. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta extruded through bronze
Pappardelle pasta of Pastificio Pagano have a format similar to the pasta noodles (tagliatelle), but with a much higher width. Pasta format suitable for the preparation of baked pasta or pasta with red sauce or white. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta extruded through bronze
The linguine pasta of Pastificio Pagano are of length similar to that of spaghetti, but instead of having the cylindrical shape, are flat. Pasta format that favors the approach to sauces and condiments seafood. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta extruded through bronze
The spaghetti of Pastificio Pagano have the long, thin shape and largest round section,. The surface and 'wrinkled due to the drawing in bronze, improving the ability to better absorb the seasonings. Ideal for preparing pasta with red and white sauces, meat and fish. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta extruded...
The Casarecce pasta of Pastificio Pagano have a smooth format and rolled on itself like a small parchment, curved towards the tip. pasta format suitable for the "classic" sauce, although the smooth and porous surface provides an ideal support for every type of sauce. Ingredients: durum wheat semolina and water (contains gluten) Features: bronze-cut pasta
Pennacce pasta of Pastificio Pagano, (or penne rifled) are a typical pasta format of Campania, characterized by the oblique cut "nib" and the outer grooves that enhances the ability to retain the dressing. pasta format suitable for the preparation of pasta with tomato sauce. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta...
The macaroni of Pastificio Pagano, have the traditional tubular shape and with a diameter which can be of various sizes, internally empty because the sauce soak better with which it is accompanied. Pasta format suitable for pasta dishes with sauce or baked pies. Ingredients: durum wheat semolina and water (contains gluten) Features: bronze-cut pasta
The Napoletani pasta of Pastificio Pagano are a typical Neapolitan pasta, characterized by a shape similar to a fusillo openFor its rifling it is a particularly suitable size for preparation of first piati with meat sauces, such as the typical Bolognese. Ingredients: durum wheat semolina and water (contains gluten) Features: bronze-cut pasta
Neapolitan gnocchi pasta of Pastificio Pagano have a conical shape and empty inside, very similar in shape to the classic potato dumplings handmade by housewives. pasta format suitable to be cooked in the oven with the sauce, in the characteristic clay pans Ingredients: durum wheat semolina and water (contains gluten) Features: bronze-cut pasta
The sagnette pasta of Pastificio Pagano have a rectangular shape with an average length of about 42 mm; are the format more 'tight and short of the traditional lasagna. Suitable for the preparation of pasta dishes compounds like pasta with beans or chickpeas. Ingredients: durum wheat semolina and water (contains gluten) Features: bronze-cut pasta
Rigatoni pasta Pastificio Pagano are a short pasta with straight cut and grooved, which makes it able to absorb the sauces in general. Shape suitable for pasta with sauce or for the typical baked pasta. Ingredients: durum wheat semolina and water (contains gluten) Drawing bronze
The ziti pasta of Pastificio Pagano, are a type of durum wheat pasta, elongated, tubular and hollow and with a smooth surface such as bucatini but of larger diameter. pasta format suitable for pasta with sauce, baked pasta or to prepare the famous Neapolitan Genovese pasta. Ingredients: durum wheat semolina and water (contains gluten) Features:...
Spaghetti IGP Gragnano are so named for their shape similar to a big string. These noodles are twice as long as normal. Suitable for preparation of first fish with tomato sauce or white. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water (contains gluten) Cooking time: 8 minutes
Linguine Gragnano IGP are a format of long pasta and dish of Liguria origin, but used throughout the Italian peninsula. The linguine match well with the pesto sauce with sauces based on fish or shellfish. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water (contains gluten) Cooking time: 9 minutes
Paccheri pasta Gragnano IGP are shaped like giant macaroni and their name comes from the word "slap" in Neapolitan, for their noise when they are blended into the pan. Typical pasta format for preparation of main dishes of fish. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water (contains gluten)...
Penne pasta Gragnano IGP have an oblique section and a grooved surface that enhances the ability to retain the dressing. Pasta format suitable for the preparation of pasta with tomato sauce. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water (contains gluten) Cooking: 10 minutes
Calamarata pasta Gragnano PGI is a format that pasta comes from the similarity of this paste with the squid cut into rings. Calamarata pasta is very suitable for first fish dishes, especially with seafood. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water (contains gluten) Cooking: 13 minutes
Fusilli pasta Gragnano IGP are a format of short pasta and helical, reminiscent of the "melted" once used by spinners. Pasta format suitable for the preparation of pasta dishes with tomato sauces o bianchi. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water (contains gluten) Cooking: 9 minutes
Groved tubetti pasta of Gragnano PGI have the shape of small macaroni and the striped surface to better mix with the sauces. It combines well with various seasonings and is also used for soups. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water (contains gluten) Cooking: 10 minutes
Gift box with wicker basket containing 4 kg of Artisan Pasta of Naples, composed by the most used formats in the traditional cuisine of Campania:
5 packs Gragnano pasta IGP (2 spaghetti, paccheri 1, 1 squid, 1 Fusilloni) 3,5kg 1 jar of sauce ready Mediterranea with cherry tomatoes 280gr 1 jar of sauce ready Napoletana with cherry tomatoes 280gr 1 jar of eggplant in extra virgin olive oil 280gr 1 jar of tomato sauce 600gr 1 Gragnano red wine of the Sorrento Peninsula 75cl 1 white wine Galluccio...
2 packs of 500g Spaghetti Gragnano IGP 1 jar of tuna fillets in extravirgin olive oil 212ml 1 bottle of anchovies sauces by Cetara 100ml 1 jar of anchovies by Cetara in oil 212ml 1 jar of pesto Cetarese with anchovies sauces 212ml 1 jar of Sorrento oranges 280gr 1 bottle of Limoncello di Sorrento 70cl
Smooth Penne pasta Gragnano IGP have an oblique section and a smooth surface that enhances the ability to retain the dressing. Pasta format suitable for the preparation of pasta with tomato sauce. Gragnano pasta extruded through bronze PGI 100% Made in Italy Ingredients: durum wheat semolina and water (contains gluten) Cooking: 10 minutes
Mafaldone by Pastificio dei Campi it's a large version of mafaldine Cooking time: 8 minutes
The egg tagliolino with truffle is a pasta with a unique flavor, ideal for the preparation of pasta dishes with meat sauces. A tasty Piedmontese specialty to taste. Ingredients: durum wheat semolina, eggs and summer truffle Tuber aestivum Cooking time: 5 minutes
Spaghetti with squid ink is a paste flavored with black liquid secreted by cuttlefish. Ideal for the preparation of first courses based on fish; typical are spaghetti with cuttlefish ink and cuttlefish sauce.
Tubetti pasta - also called the pasta of the soldier - are a type of pasta that, due to its simplicity of preparation, is used mainly in military canteens. The bronze drawing improves the ability to absorb condiments. Ideal for preparing pasta dishes with red sauces or soups. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta...