Excellent Italian Pasta Box - 6 packs selected from the best pasta factories

The box contains:

• Artisanal Tuscan Macaroni "Martelli" 500g;
• Bronze-Drawn Spaghettoni with Homemade "Mancini" Wheat 500g;
• Mezzi Paccheri Rigati IGP from Gragnano Antonio Massa 500g;
• Bucatini from Amatrice with Strampelli Bow 500g;
• Paccheri Pàche Mat Bio Bronze-drawn Monograno Felicetti 500g;
• Slow-Drying Durum Wheat Tagliatelle "Benedetto Cavalieri" 500g.

N.B. : The purchase of this box does not include separate packaging. If you purchase other products, they will all be shipped together.

At your request we have created the box with the top of the range best Italian pasta factories, those selected by the starred chefs

Given the general increase in prices, the difference between large-scale retail pasta and high-quality pasta has narrowed considerably.

With a few cents more you can afford excellence.

A selection of 6 packs of Paste dei best Italian pasta factories which cannot fail to tempt you: the best quality of Italian pasta on the market can be found in a single package with a mix of long and short pasta used by the best Italian chefs and not!

Click on our Pasta Makers' sections to discover their stories, production methods, secrets, curiosities, and everything you need to know about the most loved and consumed product in Italy and around the world!

Martelli Pasta Factory

Tuscany is a land of great artists and small masterpieces. In Lari, hidden within the high walls of the old medieval village, lies the small Pastificio Famiglia Martelli. Bucking the trend of large industrial pasta factories, this is still a traditional artisan pasta factory. Artisan because it employs a total of eight people, all members of the Martelli family. Traditional because behind every process, from dough to packaging, lies the expert hand of a Master Pasta Maker.

Mancini Pasta Factory

 Mancini Pastificio Agricolo produces pasta only with the wheat it grows directly in the surrounding fields in the heart of the Marche region, obtaining a vibrant product every year, the product of the agricultural year.

Benedetto Cavalieri Pasta Factory

Since 1800, the Cavalieri family had been cultivating durum wheat in ideal lands in central Puglia. The agricultural crisis following the unification of Italy no longer ensured the family's traditional prosperity; thus, they needed to venture into the trade of that grain in distant lands, and then into the construction of mills designed to achieve the finest milling results. Andrea Cavalieri began this commercial venture in 1872. Drawing on the wealth of experience in cultivating and milling durum wheat inherited from his father, Benedetto Cavalieri opened the "MILL AND PASTIFICIO BENEDETTO CAVALIERI" in 1918, specifically designed to produce quality pasta using selected fine durum wheat from the sunny hills of Puglia and Basilicata. Since its founding, Benedetto Cavalieri has focused on innovation and quality, using the most modern machinery for kneading, blending, pressing, and drawing. To prevent the pasta from drying out in the streets, as was common in those years, he introduced a modern system called the "Cirillo Method," which consisted of drying the pasta in dedicated rooms equipped with a hot-water radiator and a large fan, the timing of which was determined by the experience of the pasta chef.In the 1950s, Benedetto passed the baton to his son Andrea, who introduced a modern managerial approach to the company and passed on his passion for pasta to his son Benedetto, the current owner. Benedetto has led the company for over 30 years, earning numerous national and international awards and steadily consolidating its presence in foreign markets. Andrea, a fourth-generation pasta maker, joined the company in 2007 and, together with his father, continues to carry on the family tradition with great enthusiasm and discipline. Since 2005, the pasta factory has been a teaching facility for the University of Gastronomic Sciences in Pollenzo (Piedmont), attracting students from all over the world. Thematic pasta workshops last one week and provide us with an opportunity and incentive for ongoing in-depth study.

Felicetti Single Grain Pasta Factory

There are 11 pasta factories in Trentino. Exports to Austria begin, encouraged by a bilateral agreement promoting cross-border trade. The seven shareholders of the Pastificio recommend that Emilio Felicetti's son, Valentino—born in 1935 and named in honor of his grandfather—take over the company. The Pastificio Cielo in Rovereto is among the most important in Trentino, with a production five times greater than that of the Felicettis. With determination and courage, but also with a bright intuition, Valentino purchases it and moves its modern machinery to Predazzo, propelling the company to a larger production scale. The innovative spirit of those years leads the Pastificio to purchase its first magnetic strip computer. All the IT innovations will gradually follow, while the brand-new long pasta line is inaugurated in the factory. The generational change brings the three cousins ​​Riccardo, Paolo, and Stefano to the top of the company management, while Valentino becomes President of the Pastificio. The new direction also provides a remarkable boost in international markets. Monograno Felicetti, the flagship production line, is launched to meet the demands of the most discerning consumers and restaurant professionals. The factory's exterior is revamped, with a modern, vibrant, and seamlessly integrated façade featuring "talking" screen prints that spell out each letter of the word "PASTA."

Gragnano Pasta Factory Antonio Massa

It was born in Gragnano as an artisanal pasta company with a current production capacity of approximately 1500 kg per day, constantly growing, with 85 different shapes.

The company was already present in Gragnano as far back as 1900 and was among the most important industrial pasta factories of the time as reported in the book “The milling and pasta making industry” of 1920.

In 2014 it returned to the market thanks to its founder Antonio Massa.

Despite being technologically advanced, the company employs artisans who manage to preserve the flavors and authenticity of the past.

The careful selection of the finest durum wheat gives our pasta its excellent flavor and straw-yellow color. Our bronze-drawn pasta is slowly dried at low temperatures, preserving its flavors.

The high quality of our pasta and the strict rules of the Ministry of Agricultural Policies specifications have allowed us to obtain the important certification I.G.P.

The Gragnano Factor
Pasta is made by kneading durum wheat semolina with water. In Gragnano, the local aquifer water is less calcareous, and the climate is perfect for natural drying.
The relationship between the art of baking and the Gragnano area has lasted at least 500 years; the town has been recognized as the pasta capital since the mid-1800s.
Today Gragnano pasta I.G.P. It represents a flagship of Italian products exported worldwide, and this is why our company always focuses on the final result and customer satisfaction. 

Strampelli Pasta Factory

Pastificio Strampelli enjoys a unique location, built at over 1,000 meters above sea level in Collegentilesco, a hamlet of Amatrice. This ambitious project stems from the desire to celebrate the richness of a region with so much to tell and pass on. An unspoiled landscape, a historic tradition rooted in local recipes, craftsmanship, and passion in our production processes make our 100% Italian-inspired pasta a true excellence. Slowly dried at low temperatures, its rough, porous texture makes it versatile for preparing traditional local dishes such as Amatriciana and Gricia, as well as a wide variety of recipes.