Short Cut Pasta
We provide multiple types of short cut pasta including: Gigli, Penne, Fusilli, Caserecce, Sedani … just some of the better-known shapes. True connoisseurs of real traditional regional pasta will also appreciate our regional specialities including Malloreddus, Brichetti, Scuccuzzù, Paccheri, , … as well, what not give Ricciole and Lasagnette Ricce a try?
Made by mixing pure spring water and prime durum wheat flour, kneaded for about 20 minutes, the dough is transported to the extraction process where it is extruded through the famous bronze dies. These formats require a quick pre-drying process followed by a slow drying process at a lower temperature.
Why choose short cut pasta? It’s tasty, rich flavour and genuinity is ideal for those who love variety on their plate every day.
Our Long pasta shapes incorporate classics like Spaghetti that have made Italian cuisine famous the world over, with their added, distinctive artisan ‘ U’ shape from being hung to dry on wooden canes. These, plus more characteristic shapes like Pappardelle, Taglierini, and Tagliatelle, mean you will find a long pasta shape from our range to suit every occasion.
How it’s made…
Obtained by mixing pure spring water and prime durum wheat semolina flour, then kneaded for about 20 minutes for perfect hydration. The mixture is initially sent to the sheeter machine and finally passed through calibrating rollers. Following this it’s sent into the moulding machine where each format comes out as “bundles”; all except for Spaghetti and Trenette which instead are extracted through our special bronze dies. All the long pasta requires a quick pre-drying process to ‘set’ the shape , which is then followed by a slower, natural drying process carried out at a low temperatures.
Our laminated pasta is symbolic of the history behind the art of pasta-making in our region of Liguria. A region where there wasn’t an abundance of eggs for everyday use, ‘White’ pasta became the norm, and as with many regional dishes, a tradition maintained up to this day. Laminated pasta is unique in that it is a vegan alternative to many similar pastas usually made with eggs, and for its wonderful fresh-pasta like consistency when cooked. A quality unheard of for a dried pasta product.
How it’s made…
By the mixing of pure spring water and prime durum wheat semolina flour, then kneaded for about 20 minutes for perfect hydration. The mixture is initially sent to the sheeter machine and finally passed through calibrating rollers.. In this process of rolling and folding , the dough becomes aerated and whitens. It is then cut out to form the various long or short shapes. The quick pre-drying process ‘sets’ the shape , which is then followed by a slower, natural drying process carried out at a low temperatures.
Traditional Ligurian Pasta
Shapes like Trofiette, Croxetti, Scuccuzzu and Taglierini just a few of the unique regional shapes whose history, culinary links to our region and local traditions bring a unique taste, and a bit of authentic Italian culinary heritage to your table. We believe in the daily ritual of coming together and sharing the pleasures of life around a great meal and our speciality shapes make each meal even more memorable giving you the chance to experiment with new recipes and experience a little bit of Liguria everyday .
How it’s made…
Depending on the shape, the pasta is made based on the process for the laminated pasta or the extruded pasta. Again the slow, natural drying pasta is a key phase of production and one that garantees the delicious flavour and artisan ‘bite’ of all of our Traditional Ligurian Shapes.