Dried / Fresh /Frozen Pasta

The buononaturale pasta is made semi-artisanally through bronze wire drawing, with simplicity and passion, in the fertile southern Italian province of Irpinia. The dough, made from durum wheat semolina and water, is conceived to best withstand the cooking process. In its dried version, our pasta undergoes a longer-than-usual desiccation process, lasting over 30 hours, and is then left to rest in the drying units, once turned off. In its fresh version, our pasta undergoes minimal pasteurization -- our choice to preserve the sensorial properties of the raw ingredients -- thereby resulting in a shelf life of about 30 days. In its frozen version, our fresh pasta retains all key properties of its ingredients all the while reaching an 18-month shelf life despite our minimal pasteurization. This latter category includes both filled and unfilled shapes, with eggs or without, such as Purple potato buttons or Ravioli filled with baccalà cod or with butter and sage, among others.