Noodles & Pasta

The moment when the pasta emerges al dente from the bubbling water and the steam rises as it’s stirred for the first time in the pan. The rough surface of bronze-drawn pasta, to which every drop of sauce clings. Pasta is not merely sustenance – it is the most honest form of Italian cuisine.

Pasta Morelli and Rustichella d'Abruzzo – Durum Wheat with Character

In Pisa, Morelli still dries its pasta at low temperatures for many hours today – this preserves the aroma of the durum wheat. Rustichella d'Abruzzo from Abruzzo is considered by many top chefs to be a benchmark: rough surface, firm bite, full grain flavor.

Schaut Nudeln and La Campofilone – Egg Pasta with Tradition

At Schaut Nudeln from Bavaria, ribbon noodles, spaetzle, and shell noodles are made according to a recipe with many fresh eggs. La Campofilone from Marche has been bringing its thinly rolled egg noodles to Italian kitchens since 1912. Two manufacturers, one shared love for egg, flour, and patience.

Good pasta needs sauce. Very good pasta only needs a little olive oil.

Flavored Pasta and Cipriani Food

Pasta with porcini mushrooms, black truffle, spinach or saffron – Filotea, Greenomic and again TartufLanghe show where the journey can lead. Cipriani Food from Venice stands for a particularly fine egg noodle served in the legendary Harry's Bar.

In this selection, you will find durum wheat pasta, egg pasta, and flavored specialty pasta – sorted by pasta type and manufacturer.