A classic in the world of pasta, this Spaghetti with wholegrain rice flour may be Gluten Free, but they sure are full of taste.

Their amazing texture is a great match for both cold and warm dishes

The history of spaghetti is a very interesting one. Originally a simple dish, seasoned with only olive oil, pepper and cheese, while in 17^th and 18^th century tomato sauce became popular.

A nice testament to that is in a presepe (nativity scene) in Caserta, where we can see two farmers eating a spaghetti dish

Maccheroncini di Campofilone IGP are a dry pasta obtained from the processing of eggs and durum wheat flour

This pasta type is prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs, both exclusively sourced from Marche, Umbria and Tuscany, are used. Maccheroncini di Campofilone PGI are distinguished from other pastas by the thinness of the pasta sheets and the extremely fine cut: these characteristics allow for a limited cooking time, one minute in boiling water, but it is also possible to cook it directly in the sauce without boiling it beforehand.

Large flat pasta type cut into a broad ribbon shape

This pasta type is prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs, both exclusively sourced from Marche, Umbria and Tuscany, are used. The minimal cooking time, which takes less than two minutes, allows Pasta Marilungo to maintain its nutritional and organoleptic qualities. Pappardelle pasta is a wider version of tagliatelle, or fettuccine, making it suitable for rich sauces with mushrooms, ragu or even with game.

Ribbon-like strips pasta type, commonly served with pork or beef, as well as ragu alla bolognese sauce

This pasta type is prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs, both exclusively sourced from Marche, Umbria and Tuscany, are used. The minimal cooking time, which takes less than two minutes, allows Pasta Marilungo to maintain its nutritional and organoleptic qualities. Famously paired with bolognese sauce (Ragu alla Bolognese), is a versatile option which can also be eaten with fresh pesto, or a mushroom sauce.

Authentic Italian Fettuccine with the rich flavour of Porcini Mushroom

These tagliatelle are prepared with exceptional artisanal care and dried at low temperature. Only premium quality ingredients are used.This porcini mushroom pasta is particularly good with a meat ragù.

Squared, irregularly shaped flat pasta

This pasta is prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs both exclusively sourced from Marche, Umbria and Tuscany, are used. Their natural versatility makes them delicious with all types of condiments. They are excellent for first courses, perfect with fish sauces, or with butter and white sauces made from soft cheeses and cream.

Small and crinkled macaroni type egg pasta

This pasta type is prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs both exclusively sourced from Marche, Umbria and Tuscany, are used. Their natural versatility makes them delicious with all types of condiments. They are excellent for first courses, perfect with fish sauces, or with butter and white sauces made from soft cheeses and cream.

Little squares of fresh egg pasta (Quadrucci in Italian)

Quadrucci are basically tagliatelle cut crosswise into little squares, ideal for soup but also in various forms of pastasciutta. Only premium quality durum wheat and free-range farm eggs both exclusively sourced from Marche, Umbria and Tuscany, are used. Their natural versatility makes them delicious with all types of condiments.

Authentic Italian Egg Tagliolini Pasta dyed with Spinach

These tagliatelle are prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs both exclusively sourced from Marche, Umbria and Tuscany, are used.Their natural versatility makes them delicious with all types of condiments. They are excellent for first courses, perfect with fish sauces, or with butter and white sauces made from soft cheeses and cream.

Authentic Italian Tagliatelle Pasta with a subtle hint of Black Truffle

These tagliatelle are prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs both exclusively sourced from Marche, Umbria and Tuscany, are used.Their natural versatility makes them delicious with all types of condiments. They are excellent for first courses, perfect with fish sauces, or with butter and white sauces made from soft cheeses and cream.

Hay and straw egg tagliatelle made with the addition of tender leaf spinach

These tagliatelle are prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs both exclusively sourced from Marche, Umbria and Tuscany, are used. Their natural versatility makes them delicious with all types of condiments. They are excellent for first courses, perfect with fish sauces, or with butter and white sauces made from soft cheeses and cream.

Pasta made of whole durum wheat drawn in bronze and dried slowly

Small, flat, narrow tagliatella-type Pasta made of whole durum wheat drawn in bronze and dried slowly

The name Linguine refers to the flattened shape similar to a little tongue (Lingua in Italian). Its shape retains all of their goodness when cooked and they have plenty of surface area to absorb the flavour and liquid of the sauce with which it is served.We recommend cooking linguine with fresh tomato, vegetables, porcini mushrooms or cheese sauces.

Paccheri is a large tube-shaped pasta made using only whole wheat durum semolina

The origin of this shape refers to the Neapolitan word "pacchero" or slap. The name could refer to the slapping sound that it makes when cooking with sauce or to the excellence of this shape, that can “stun” you like a "pacchero". The shape and heft of this pasta makes it perfect for filling with vegetables or mince or for baked pasta dishes. This pasta also tastes wonderfully with sauces made of tomatoes, ricotta, cheese and mushroom.

Pasta made of whole durum wheat drawn in bronze and dried slowly

This is no normal linguine. This is Italian pasta of the highest quality with added lemon for a truly unique flavour.

Its shape retains all of their goodness when cooked and they have plenty of surface area to absorb the flavour and liquid of the sauce with which it is served. Made with 100% durum semolina wheat and water, it tastes best with a variety of light sauces with fish or seafood, pancetta, cherry tomatoes, vegetables or simply with butter and parsley.

Striped sleeves tube pasta, wide and short. This type of Pasta originates in the North of Italy where they are called “ maniche di frate”, monk sleeves

It is a versatile shape working well with heavy as well as velvety and creamy sauces.The Carmiano Pasta Factory has obtained the P.G.I. This certification is a trademark of quality attributed in Italy to food and agricultural products. If a product is worth the PGI certification, it means that its quality and uniqueness depend on its geographical origin and testifies the tradition of Carmiano Pasta.

Pasta made of durum wheat drawn in bronze and dried slowly

Calamari Pasta (Squid Ring) is made from the finest durum wheat and dried slowly at low temperature. This thick pasta originates from Naples and is a classic for seafood dishes.

The Carmiano Pasta Factory has obtained the P.G.I. This certification is a trademark of quality attributed in Italy to food and agricultural products. If a product is worth the PGI certification, it means that its quality and uniqueness depend on its geographical origin and testifies the tradition of Carmiano Pasta.

Bucatini IGP Pasta is a thick spaghetti like pasta with a hole running through the middle, perfect for rich tomato or cream sauce

This kind of Pasta is traditionally eaten in the Lazio Region, especially Rome, and is typically served with Amatriciana sauce, made with tomatoes and bacon. The Carmiano Pasta Factory has obtained the P.G.I. This certification is a trademark of quality attributed in Italy to food and agricultural products. If a product is worth the PGI certification, it means that its quality and uniqueness depend on its geographical origin and testifies the tradition of Carmiano Pasta.

Mafalde IGP pasta is long wide strips of pasta with wavy edges on both side.

This Type of Pasta is prepared in a similar fashion to other pasta as linguine or fettuccine. Perfect with ragu, with mushrooms sauce or with chopped vegetables. The Carmiano Pasta Factory has obtained the P.G.I. This certification is a trademark of quality attributed in Italy to food and agricultural products. If a product is worth the PGI certification, it means that its quality and uniqueness depend on its geographical origin and testifies the tradition of Carmiano Pasta.

Pasta made of durum wheat drawn in bronze and dried slowly and naturally.

Pasta made of durum wheat drawn in bronze and dried slowly and naturally.

Pasta made of durum wheat drawn in bronze and dried slowly and naturally.