Long dry pasta

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Dried pasta is the actual symbol of the whole of Italy. A product of the Italian tradition, dried pasta boiled in salted water can be seasoned just with extra virgin olive oil and grated Parmesan cheese or with elaborate condiments. The advantage of dried pasta is that it can be stored for a long time without changing. There are many types of dried pasta and these meet everyone’s needs. Spaghetti is the most popular type. In second place, we find penne rigate and to follow, fusilli prepared in many variations. There are regions where typical specialties of dried pasta stand out: for example ziti in southern Italy or malloreddus in Sardinia. There are many successful new entries such as the Neapolitan Scialatielli from the Amalfi Coast which are mainly prepared with fish-based sauces. Almost all the examples of J-MOMO pasta are included in their catalogue and are produced by the J-MOMO artisan laboratory, scrupulously bronze-die extracted as the countryside tradition so desires and with a slow, very slow preparation and only using excellent Italian flour and spring water which flows near the laboratory.