Our pasta is made from durum wheat grown directly by the farm.
The only ingredients used are semolina and water.
We use bronze circular dies and dry the Spaghetti at temperatures between 36°C and 46°C for 36 hours.
They have a diameter of 2.2 mm and are 260 mm long.
The cooking time is 9-11 minutes.

Our pasta is made from durum wheat grown directly by the company.
The only ingredients used are semolina and water.
We use bronze circular dies and dry the Bucatini at temperatures between 36°C and 46°C for 28 hours.

They have a diameter of 2.8 mm with a central hole of 0.8 mm and are 260 mm long.
The cooking time is 5-7 minutes.

Our pasta is made from durum wheat grown directly by the company.
The only ingredients used are semolina and water.
We use bronze circular dies and dry the Linguine at temperatures between 36°C and 50°C for 23 hours.

They are 260 mm long with an elliptical cross-section, 4.4 mm wide and 1.36 mm thick.
The cooking time is 7-9 minutes.

Our pasta is made from durum wheat grown directly by the company.
The only ingredients used are semolina and water.
We use circular bronze dies and dry the Mezze Maniche at temperatures between 36°C and 55°C for 22 hours.

They are 20 mm long and have a diameter of 19.2 mm.
The cooking time is 9-11 minutes.

Our pasta is made with durum wheat grown directly by the farm.
The only ingredients used are semolina and water.
We use bronze circular dies and dry the Rigatoni at temperatures between 36°C and 55°C for 22 hours.

They are 45 mm long and have a diameter of 19.2 mm.
The cooking time is 9-11 minutes.

Our pasta is made from durum wheat grown directly by the farm.
The only ingredients used are semolina and water.
We use bronze circular dies and dry the Penne Rigate at temperatures between 36°C and 55°C for 22 hours.

They are 50 mm long and 10.2 mm wide.
The cooking time is 7-9 minutes.

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