What makes our product unique?
We use superior quality bronze dies to make our pasta. This imparts a lovely porous texture, which means sauces adhere more easily to the pasta shapes. The difference is obvious compared to industrial, Teflon-extruded pasta: the latter are shiny and smooth, offering no surface for the sauce to adhere. That is why the sauce ends up at the bottom of the plate instead.
Pure water and the best semolina on the market
Our pasta is producing in one of IT’s purest, pollutant-free regions: the mountains of Antola Natural Park. The water used in the recipe is also from the park, and only the highest quality durum wheat semolina goes into making the pasta.
Finally, Favuzzi pasta is made on demand and is never stored.
Our pasta is obviously a perfect match for Favuzzi’s authentic Italian tomato sauces, but our favourite recipe is without a doubt spaghetti al aglio e olio (spaghetti with garlic and oil).
Ingredients: Durum wheat semolina.