Dry Pasta

From Tuscany all the taste of the peasant tradition: Pici a matassa are a kind of hand-made pasta typical of the south of Tuscany. The simplicity o...

  The combination of the best durum wheat semolina, the well- known wheat germ and the crafted processing give rise to these “Trofie” with the typi...

The Orecchiette of Armando wheat is made using only two ingredients, 100% Italian durum wheat semolina and water, with a traditional Italian method...

The Bucatini of Armando wheat is made using only two ingredients, 100% Italian durum wheat semolina and water, with a traditional Italian method Th...

The Fusilli of Armando wheat is made using only two ingredients, 100% Italian durum wheat semolina and water, with a traditional Italian method. En...

The Mezze Maniche of Armando wheat is made using only two ingredients, 100% Italian durum wheat semolina and water, with a traditional Italian meth...

Egg Tagliolini are made with eggs, 100% semolina from the centre of Italy of the variety Di Grazia, Achille, and San Carlo, according to seasonalit...

Spaghettoni Tonnarelli are made with care and passion to guarantee a pasta with intense flavour and inimitable texture. Typical of the Abruzzo trad...

The Rigatoni of Armando wheat is made using only two ingredients, 100% Italian durum wheat semolina and water, with a traditional Italian method. E...

The Pennette of Armando wheat is made using only two ingredients, 100% Italian durum wheat semolina and water, with a traditional Italian method. E...

The Rigatoni of Armando wheat is made using only two ingredients, 100% Italian durum wheat semolina and water, with a traditional Italian method. E...

The Spaghetti of Armando wheat is made using only two ingredients, 100% Italian durum wheat semolina and water, with a traditional Italian method S...