Establish in 1867, Pastificio Masciarelli is one of the oldest family-run pasta makers in Italy. For over 150 years, Pastificio Masciarelli has been making artisanal pasta in the small Abruzzo ountain village of Pratola Peligna. Masciarelli doesn't use any silicon dyes (more than 95% of pasta produced does use silicon dyes for uniformity)- this means that each pasta is made using a single press and with handmade circular bronze dyes. Every batch is handmade, mixed and cut by hand, individually. The pasta is made with 100% durum wheat and pure spring water from the local Majella National Park- only. The pasta dries at low temperature, for up to three days, allowing for the pasta to form a fine layer of flour on the surface. This entire process produces a rougher texture, allowing for sauces to cling more easily to the pasta. Choose your pasta:
-Fettucine Rigate: Rigate means "stripped" or "ribbed". This "ribbed" shape to the fettucine allows for sauces to better adhere to the pasta.
-Lumaconi: Lumaca refers to "snails". This shell-like shape is perfect for stuffing with your favorite filling.