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Pastas, pesto, truffle chips, etc.
Our pasta selection comes from Benedetto Cavalieri, Masciarelli and Tartuflanghe.
Why Benedetto Cavalieri and Masciarelli Pasta?
Change your pasta experience by trying this unique artisan pasta makers: Benedetto Cavalieri and Masciarelli
For over 100 years Benedetto Cavalieri has been the pasta choice for the finest restaurants in Europe. Using select durum wheat, Benedetto uses a gentle kneading process to prevent the breakdown of gluten. The slow pressing of the shapes using a bronze die to shape the pasta, preserving a rough texture resulting in a better bond to the various sauces. The low temperature drying requires various times depending on the shape of the pasta, with some pastas taking 40 hours to dry (versus 3 hours in industrial processing.)
Masciarelli works only one format of pasta at a time because they have just one single press. They use circular dies, because compared to linear ones they do not stress the dough, and very low temperatures for about 48 hours, respecting the times required by each format. This is a fundamental detail: the extremely gentle drying allows the slow removal of the water and not to burn the pasta, to leave the taste of the semolina in the pasta. all these small imperfections in shape and color testify that the dough mix is adjusted “by eye” and the cut by hand. Such attention to detail is the company’s built-in process resulting in the most valuable selection of Masciarelli: a very particular product made with wheat semolina with a high content of gluten and proteins, in 17 bronze-drawn formats.
Tartuflanghe was the world's first truffle pasta, invented in 1990. Awarded in 1992 as Best New Product Award at the Fancy Food Show, New York.
Handmade pasta, hand-rolled and packaged after slow drying. The tagliatelle are extruded through bronze, rolled and cut with a knife: all these steps give it a particularly elastic consistency and an excellent hold during cooking. The high percentage of eggs and truffle (7%) enhance the extraordinary flavor of this pasta.