Italian Pasta

Tirrena

Rooted in the agricultural traditions of Southern Italy, Tirrena is crafted from a distinctive blend of three ancient grains that honor the biodiversity and heritage of Sicilian wheat cultivation. Produced close to the fields where the grains are grown, the pasta preserves their natural character and aroma, enhanced by bronze‑die extrusion that creates a semi‑coarse texture perfect for holding sauce. Because the grains are minimally processed and the pasta is slow‑dried at low temperatures, Tirrena retains more of its inherent vitamins and minerals, resulting in a deeply aromatic, nutrient‑forward pasta with full flavor and an authentic old‑world bite.

Featuring:
Fussilloni
Linguine
Tortiglioni
Penne Rigate
Spaghetti

Zaccagni

Founded by Gianfranco Zaccagni, Zaccagni pasta hails from Abruzzo—a breathtaking region on Italy’s eastern coast known for Montepulciano d’Abruzzo wines, Adriatic shorelines, and the rugged Majella mountains, whose silhouette even shapes the transparent window on the pasta’s packaging. Made in the medieval town of Miglianico, the pasta combines top‑quality grain with pure spring water from the Majella range, then undergoes slow, low‑temperature drying to preserve flavor and texture. Zaccagni’s artisans famously insist the dough should feel “like your earlobe” before it’s pressed through century‑old bronze dies, which give the pasta its coveted rough surface—perfect for capturing sauce and delivering an exceptional, handcrafted bite.

Featuring:
Bucatini
Penne Rigate
Spaghetti
Mezzi Rigatoni

Antico Pastificio Umbro

Antico Pastificio Umbro brings the heritage of Umbria to the table with its certified organic durum wheat pasta, crafted close to the fields where the grain is grown for maximum freshness and flavor. Bronze‑die extruded and slow‑dried at low temperatures, each shape has a rustic texture and aromatic bite that reflects true Italian craftsmanship. And with beautifully illustrated packaging featuring characters from Italy’s commedia dell’arte, this pasta is as charming on the shelf as it is delicious on the plate.

Featuring:
Penne Rigate
Spaghetti
Rigatoni

La Fabrica della Pasta

La Fabrica captures the soul of Southern Italy’s pasta tradition, crafting each shape from high‑quality durum wheat and pure local water to reflect the flavors and rhythm of its coastal homeland. The pasta is pressed through traditional bronze dies to create a rustic, sauce‑gripping texture, then slow‑dried at low temperatures to preserve its natural wheat aroma and signature al dente bite. Packaged with a thoughtful, artisanal aesthetic that showcases the pasta inside, La Fabrica offers a true Italian experience—simple ingredients, careful technique, and an unmistakably handcrafted finish.

Featuring:
Spaghetti
Linguine
Gnocca
Le Principesse

Mancini

Mancini Pastificio Agricolo stands out as one of Italy’s few farm‑to‑pasta producers, crafting every shape directly from the durum wheat grown in their own fields in the rolling countryside of Le Marche. By overseeing the entire process—from cultivating heritage wheat varieties to milling and shaping the dough—Mancini preserves the grain’s pure flavor and distinctive aroma. The pasta is bronze‑die extruded for a naturally rough texture and slow‑dried at low temperatures, giving each piece a firm, satisfying bite that holds sauce beautifully. Clean, honest, and deeply connected to its land, Mancini pasta captures the true essence of Italian wheat in every forkful.

Featuring:
Spaghetti
Linguine
Penne
Rigatoni
Bucatini
Fussili Lunghe
Maccheroni

PrimoGrano 

Translated in Italian as “first grain” PrimoGrano pasta is made with 100% durum wheat from Abruzzo, Italy. Gianluigi Peduzzi, Rustichella d’Abruzzo’s owner, and master pasta maker wanted to bring back the taste and authenticity of pasta made with this distinct wheat, just as his grandfather had done at the turn of the last century.    

Each November Gianluigi and a small group of farmers plant 148 acres of three heirloom wheat varieties. The wheat is harvested in early June and immediately taken to a mill where it is ground into semolina used to make traditional Abruzzo shaped pasta – both short and long.   

Created in just a single batch once a year, PrimoGrano has a soft texture and unique flavor. This pasta is best drizzled with extra virgin olive oil or a light sauce, allowing you to taste its unique flavors.     

Featuring:
Penne Lisce
Sagne A Pezze
Spaghettoni
Traghetti 

Giadzy

Giadzy Pasta is crafted in Italy under the guidance of Giada De Laurentiis, drawing on her lifelong love of Italian cooking and pasta traditions. Created in partnership with skilled Italian pasta makers, the focus is on exceptional taste, texture, and playful, lesser‑known shapes that bring joy to the table.

Made in the Abruzzo region using organic semolina flour and water, each shape is formed through traditional bronze dies and slowly air‑dried for a satisfying al dente bite. The rough texture helps sauces cling beautifully, highlighting the quality of the pasta itself.

Designed to shine with simple preparations, Giadzy Pasta is best enjoyed with a light sauce or a drizzle of olive oil—letting its flavor, texture, and distinctive shapes take center stage.

Featuring:
Buccatini Lunghi
Manfredi Lunghi
Pappardelle
Spaghetti