We have collaborated with an artisan dried pasta maker based in Avellino to produce 3 traditional Southern Italian pasta varieties using 100% Italian durum wheat semolina flour, bronze die extrusion methods, the spring water from the nearby Irpinian mountains and low temperature slow drying processes; respecting the traditional pasta making methods in Southern Italy.

With 3 very typical Southern Italian pasta shapes,
They are produced for our Michel’angelo cooking school and degustation dining experiences and we want to share these premium quality artisan dried pasta varieties beyond our kitchen and into yours.

With our premium quality Southern Italian pasta, extra virgin olive oil and organic pomodorini pasta sauces, you will be transported to Southern Italy through the aromas, tastes and textures in your own kitchen, wherever you may be in the world.

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