Pasta

Since 1867, the Masciarelli family has crafted pasta by hand in a small mountain village in Abruzzo, Italy. Using only the finest semolina di grana dura, mineral-rich spring water from the snow-capped Majella peaks, and salt — their Penne Rigate is cut through century-old bronze dies and slow-dried at low temperatures. The result: a deeply flavorful pasta with an extraordinary al dente bite that holds any sauce beautifully.

Pastificio Masciarelli has been crafting pasta in the rugged hills of Abruzzo since 1967, using only the finest durum wheat semolina and traditional bronze-die extrusion methods. These orecchiette — “little ears” — have a satisfyingly chewy texture and a slightly cupped shape that’s perfect for catching chunky sauces, braised greens, or crumbled sausage. Slow-dried at low temperatures to preserve flavor and texture, this is pasta that tastes like it came straight from an Italian grandmother’s kitchen.

Pairing: Best enjoyed with a medium-bodied Italian red — a Montepulciano d’Abruzzo is the classic regional match, complementing the pasta’s earthy character beautifully.

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.