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Italian Pasta

Italian Pasta

Historians may debate the origin of pasta, but there is no question that Italy has a wide and varied cuisine based upon this delicious grain-based product. Italian pasta by law is composed of fine durum semolina (wheat,) water, and eggs. The best pastas have an excellent texture and an “al dente” (slightly chewy) mouth feel. They are never mushy or soft.

There are over 600 shapes and sizes of pasta, from long noodles to short pasta, and each region in Italy has its own pasta-making tradition and regional types of pasta. Sauces and methods of preparation also vary by region. For example, Bolognese sauce is native to northern Italy, amatriciana and carbonara sauces were created in central Italy, and puttanesca sauce originated in southern Italy.

We've selected two of the finest artisanal pasta makers to feature in our store: La Campofilone from Marche and Pastai Gragnanesi Societa Cooperative from near Napoli. These are top notch producers who continue to use long-practiced, the traditional pasta-making techniques. They produce some of the best dried pasta you can find in Italy.