Dry pasta is made from finely ground semolina flour and water that is mixed into a paste, pushed through molds, and cut into the multitude of pasta shapes. Unlike fresh pasta, this pasta is dried at a low temperature for several days until all the moisture has evaporated, allowing it to be stored almost indefinitely.


  • Short dry pasta line:

    • Paccheri Lisci
    • Calamaretti
    • Mezzi Paccheri Lisci
    • Conchiglie
    • Lumaconi
    • Paccheri Rigati
    • Tortiglioni
    • Gnocchi Napoletani
    • Mezzi Paccheri Rigati
    • Pennoni Rigati
    • Mezze Penne Rigate
    • Penne Rigate
    • Tubettoni Rigati
    • Fusilli Casarecci
    • Ziti Tagliati Lisci
    • Rigatoni
    • Penne Lisce
    • Pasta mista

    Laminated dry pasta

    • Scialatielli
    • Fusilletti
    • Corteccie
    • Trofie

    Dry Long Pasta

    • Spaghettoni 55cm
    • Linguine 25cm
    • Spaghetti 25cm
    • Fusilli Artigianali 25cm