Pastificio Gentile (est. 1876) is one of the historic, artisanal pasta factories that secured the city of Gragnano’s superior pasta reputation. Gentile only uses 100% Italian wheat varietals, which have a higher protein-density, excellent for cooking the perfect al dente pasta. The wheat is milled into semolina flour at one of Italy’s oldest running mills. The pasta is formed with bronze cut molds that impart a rough and porous texture much like homemade pasta. The pasta is slow-dried in the cirillo method to preserve texture & aroma.
Pastificio Gentile Pastas
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Bucatini is aptly named after the Italian word Buco, meaning “hole.” It is a thick spaghetti-like pasta with a hole running through the center. Bucatini is popular throughout Lazio, particularly Rome.
The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
INGREDIENTS: durum wheat semolina
SIZE: 500g pack
COOKING TIME: 13 minutes
Rigatoni is a tube shaped pasta with ridges. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
INGREDIENTS: durum wheat semolina
SIZE: 500g pack
COOKING TIME: 13 minutes
Lasagne is a classic Neapolitan shape. It has a special place on the Mardi Gras table known as Lasagne di Carneval. This dish typically is made with a Neapolitan meat ragu of pork and beef and may include slices of hardboiled egg. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
INGREDIENTS: durum wheat semolina
SIZE: 500g pack
COOKING TIME: 12 minutes
Casarecce means “homemade.” It is a shape typical of Sicily and central southern Italy. It is a twist of pasta that holds sauce well. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
INGREDIENTS: durum WHEAT semolina, water.
COOKING TIME: 10 minuutes
SIZE: 500gr pack
In Naples, Mafalde were once known as ‘Fettucelle of the Rich’ and subsequently dedicated to Princess Mafalda of Savoy and renamed “Mafaldine”. These are long, wide, flat noodles with rippled edges that are narrower than lasagna but able to stand up to a rich cream or meat sauce. If tossing with sauce, lasagna and mafalde can be used interchangeably.
The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
INGREDIENTS: durum WHEAT semolina, water.
COOKING TIME: 10 minuutes
SIZE: 500gr pack
Durum wheat semolina breadsticks are a rustic and tasty variation of the classic breadstick, reinterpreted with typical ingredients from Southern Italy, in particular re-milled durum wheat semolina, known for its intense aroma, golden color and high nutritional properties.
These breadsticks have their roots in the Italian baking tradition, where semolina has always been the protagonist in the preparation of breads and focaccias, especially in the southern regions. Their artisanal processing involves a simple dough, based on semolina, water, extra virgin olive oil, yeast and a pinch of salt. After a long natural leavening, the dough is cut by hand and stretched to form elongated, irregular breadsticks full of personality, before being slowly cooked in the oven until they reach perfect crunchiness.
From a sensory point of view, semolina breadsticks are distinguished by their crumbly and crunchy texture, amber color and a strong aroma, which recalls the toasting of the wheat and the aroma of oil. They are tasty, slightly rustic, with a persistent note that makes them perfect to nibble on their own, as a genuine snack, or to combine with cheeses, cured meats or pâtés. A simple specialty, but rich in identity and character.
INGREDIENTS: remilled durum WHEAT semolina, remilled whole durum WHEAT semolina, sofy wheat flour type 0, butter, corn flour, salt, malt extract barley, natural flavoring, brewer's yeast.
- MAY CONTAIN: SOY, SESAME, RYE, OATS, SPELT, MUSTARD, & NUTS
SIZE: 200gr pack
