Pasta

The Masciarelli family has been making pasta by hand in a tiny village in the mountains of Abruzzo since 1867.  They use only the highest quality semolina di grana dura, mineral rich spring water that flows down from the snow capped peaks of the Majella mountains, and salt to make their pastas which then are cut from century old bronze dies and dried slowly at very low temperatures.  The result is a flavorful pasta that cooks to an extraordinary al dente chewiness.  Your sauce will have to share its spotlight, but it won’t mind one bit. 

The Masciarelli family has been making pasta by hand in a tiny village in the mountains of Abruzzo since 1867.  They use only the highest quality semolina di grana dura, mineral rich spring water that flows down from the snow capped peaks of the Majella mountains, and salt to make their pastas which then are cut from century old bronze dies and dried slowly at very low temperatures.  The result is a flavorful pasta that cooks to an extraordinary al dente chewiness.  Your sauce will have to share its spotlight, but it won’t mind one bit. 

The Masciarelli family has been making pasta by hand in a tiny village in the mountains of Abruzzo since 1867.  They use only the highest quality semolina di grana dura, mineral rich spring water that flows down from the snow capped peaks of the Majella mountains, and salt to make their pastas which then are cut from century old bronze dies and dried slowly at very low temperatures.  The result is a flavorful pasta that cooks to an extraordinary al dente chewiness.  Your sauce will have to share its spotlight, but it won’t mind one bit.