Feel good pasta: 100% Italian, delicious and healthy

 A pasta revolution for the gluten intolerant recommended by 87% of pasta lovers*

100% Italian pasta made from heritage wheat, sown and cultivated in the Apulia region on a rich, healthy soil, with certified origins. Delicious pasta with the great taste of wheat!

Handcrafted, bronze-drawn and dried at low temperatures in Gragnano, a process that guarantees a long al dente texture, to better mix with the sauce. Healthy pasta made with spring water, loaded with mineral salts and an exceptional flour, the Italians Do It better® pasta feels light and is easy to digest.  

Fusilli   4/5 people - cook al dente 8/9 min. + reheat for 1 minute with the sauce "in padella" ( in the pan ) .  1L of water + 10g of salt + 100g pasta

Fusilli

4/5 people - cook al dente 8/9 min. + reheat for 1 minute with the sauce "in padella" ( in the pan ) .

1L of water + 10g of salt + 100g pasta

Penne Rigate   4/5 people - cook al dente 7/8 min. + reheat for 1 minute with the sauce "in padella" ( in the pan ).  1L of water + 10g of salt + 100g pasta

Penne Rigate

4/5 people - cook al dente 7/8 min. + reheat for 1 minute with the sauce "in padella" ( in the pan ).

1L of water + 10g of salt + 100g pasta

Spaghetti   4/5 people - cook al dente 9/10 min. + reheat for 1 minute with the sauce "in padella" ( in the pan ).  1L of water + 10g of salt + 100g pasta

Spaghetti

4/5 people - cook al dente 9/10 min. + reheat for 1 minute with the sauce "in padella" ( in the pan ).

1L of water + 10g of salt + 100g pasta

Linguine   4/5 people - cook al dente 7/8 min. + reheat for 1 minute with the sauce "in padella" ( in the pan ).  1L of water + 10g of salt + 100g pasta

Linguine

4/5 people - cook al dente 7/8 min. + reheat for 1 minute with the sauce "in padella" ( in the pan ).

1L of water + 10g of salt + 100g pasta

 

Heritage Italian wheat
+
healthy soils 
+
spring water
+
ancestral savoir-faire 
=
feel good handcrafted pasta

 

*A study conducted in April 2018 with a representative sample of 100 regular pasta eaters, 18% of whom are gluten intolerant.