Pasta

Masciarelli Orecchiette — Pastificio Masciarelli, Pratola Peligna, Abruzzo, Italy

In the mountain town of Pratola Peligna in the heart of Abruzzo, Pastificio Masciarelli has been making pasta the same way since 1867 — slowly, carefully, and with an obsessive commitment to quality that only a 150-year-old family tradition can sustain. Their Orecchiette — “little ears” in Italian — are a masterclass in shape and function: the slightly cupped form is designed to catch and hold chunky sauces, braised greens, and crumbled sausage in every bite. Made from 100% Italian durum wheat semolina using traditional bronze-die extrusion, then slow-dried at low temperatures to preserve flavour and texture, this is pasta that tastes like it came straight from an Italian grandmother’s kitchen. Because in a sense, it did.

The texture is satisfyingly chewy with a firm, toothsome bite — the hallmark of proper bronze-cut pasta. The cupped shape creates natural pockets that fill with sauce on every forkful, making each bite more flavourful than the last. Pair with braised rapini and sausage for the classic Pugliese preparation, or go Abruzzese with a rich lamb ragù and a glass of Montepulciano d’Abruzzo.

Bronze-die extruded • Slow-dried at low temperature • 100% Italian durum wheat • Est. 1867, Abruzzo, Italy.

• Producer: Pastificio Masciarelli, Pratola Peligna, Abruzzo, Italy (est. 1867)
• Format: Orecchiette — “little ears,” cupped bronze-cut shape
• Ingredients: 100% Italian durum wheat semolina
• Method: Traditional bronze-die extrusion, slow-dried at low temperature
• Size: 500g
• Classic Pairings: Braised rapini & sausage, lamb ragù, chunky tomato sauce, broccoli & anchovy, pesto, crumbled ricotta salata
• Wine Pairing: Montepulciano d’Abruzzo — the classic regional match
• Perfect for: Weeknight dinners, dinner parties, gourmet pantry gifts

One hundred and fifty years of Abruzzo pasta tradition in a single box — Masciarelli Orecchiette is the benchmark for what artisan Italian pasta can be.

Masciarelli Bucatini — Pastificio Masciarelli, Pratola Peligna, Abruzzo, Italy

In the mountain town of Pratola Peligna in the heart of Abruzzo, Pastificio Masciarelli has been making pasta the same way since 1867 — slowly, carefully, and with an obsessive commitment to quality that only a 150-year-old family tradition can sustain. Their Bucatini is the definitive expression of this craft: a long, hollow bronze-cut pasta that captures sauce both inside and out, delivering incredible flavour in every single bite. Made from 100% Italian durum wheat semolina and pure mountain spring water, each batch is slow-dried for up to three days — a process that creates the rustic, flour-dusted texture and firm bite that separates artisan pasta from everything else on the shelf. This is pasta with genuine Italian character and a story to match.

Bucatini is the pasta of Rome’s great classics — and Masciarelli’s version is built to handle them all. The hollow centre fills with sauce on every twirl, while the bronze-cut exterior grips and holds whatever you throw at it. The texture is firm, satisfying, and deeply pleasurable — the kind of pasta that makes you understand why Italians take this so seriously.

Bronze-cut • Slow-dried up to 3 days • 100% Italian durum wheat • Est. 1867, Abruzzo, Italy.

• Producer: Pastificio Masciarelli, Pratola Peligna, Abruzzo, Italy (est. 1867)
• Format: Bucatini — long, hollow, bronze-cut
• Ingredients: 100% Italian durum wheat semolina, mountain spring water
• Drying: Slow-dried up to 3 days
• Size: 500g
• Classic Pairings: Cacio e pepe, amatriciana, carbonara, all’Amatriciana, tomato & basil, seafood sauces
• Perfect for: Weeknight dinners, dinner parties, gourmet pantry gifts

One hundred and fifty years of Abruzzo pasta tradition in a single box — Masciarelli Bucatini is the benchmark for what artisan Italian pasta can be.

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.