Pasta

The product par excellence, whole truffle with no alterations.

We recommend it sliced or grated on pasta and main courses in order to give the dish that amazing smell of freshly found truffle. Read more

The name of the format is certainly evocative. It recalls the presence of numerous lines, capable of retaining sauces. Rigatone is certainly one of the most popular formats, ideal for Sunday lunches. Liguori also offers rigatone in the Neapolitan version, Read more

Handmade with a creamy mix of mashed potatoes, flour, and eggs Read more

Egg pasta with pure spring water from the Verde River and durum wheat semolina from the best blends mainly from Italy and around the world. Bronze drawing and slow drying at low temperatures. Read more

Tagliolini is thinner than classic tagliatelle and features well in lighter dishes. Read more

Delicious "white" versions are also quite commonplace with sauces made from mushrooms and vegetables. Read more

The fine Italian Gnocchi Di Potato potato pasta are quick and easy to prepare. They are ideal as a tasty side dish served with a sauce or pesto of your choice. Read more

Gathered in a nest, fettuccine are an extremely versatile format, slightly narrower than tagliatelle, they are excellent for wrapping any sauce and perfect with mushrooms. Read more

Pappardelle, thanks to its superior width and rough surface, is ideal for clinging to full-bodied sauces and bringing out maximum flavor. Read more

Smaller and more resistant than traditional Paccheri. Read more

Our gluten-free Rigatoni works beautifully with dense sauces that nestle inside each ribbed tube. Read more

Delicious Ravioli with a creamy, rich seafood filling.
Ready to be cooked in boiling water.
No preservatives or coloring agents used. Read more

Handmade artisan durum wheat ravioli stuffed with a heavenly mix of cream cheese, feta, gorgonzola, and grana padano. Read more

Pasta with durum wheat semolina, carefully selected from the best grains mainly from Italy and all over the world and pure spring water. Bronze drawing and slow drying at low temperatures. Read more

The quintessential Italian traditional pasta shape, penne rigate represent a true culinary tradition. Their shape recalls that of a pen, and the ridges that characterize the shape allow them to retain sauces perfectly. Read more

Paccheri are a typical pasta from the Campania region. The name comes from "paccarià" which in Neapolitan dialect means "slap". Read more

De Cecco Penne Rigate is a type of pasta that is made from durum wheat semolina. It is shaped like a small tube with ridges which helps to hold onto pasta sauce and other ingredients. Read more

Artisan lasagna sheets made with durum wheat semolina Read more

Pastificio Liguori PACCHERI Pasta di Gragnano IGP/PGI - from Gragnano IGP - 100% Italian Wheat - 500g pack Read more

Whether served with clam sauce, tomato, or chili and garlic (“Midnight Spaghetti”) Read more

Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto. Read more

Spinach and ricotta stuffed in a hand rolled artisan durum wheat cannelloni. Read more

Classic Lasagna made with handmade lasagna sheets triple-layered with beef ragout topped with a creamy mozzarella and cheddar cheese sauce. Read more

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and all over the world, produced with pure spring water, slow dried and bronze drawn. Read more