A range of pasta that was born alone Italian wheat from Molise, Puglia, Marche, Lazio and Abruzzo. Stone decortication purifies each grain by preserving its original qualities and bronze driving makes our classic pasta rough and tenacious. From the high kept in cooking, genuine and digestible, the classic pasta La Molisana also has a protein index never less than 14%.

In Italy there are countless types of pasta and in each region of our peninsula you can find multiple varieties of the same format. The first distinction to make is between long pasta and short pasta. We are also able to make a second distinction, in the first case: the types of long pasta are characterized by different parameters such as:

All types of long pasta lend themselves well to be accompanied by creamy or liquid sauces, based on meat, fish and vegetables.

If they are short pasta, the best seasonings are made with tomatoes, olives, capers, mozzarelline: all fresh and light ingredients. In fact, the short pasta is perfect with chopped condiments or sauces containing small pieces of meat, fish, vegetables, and much more. It is not known exactly how many types of short pasta are, but to get the best from the short pasta it is good to make sure they are prepared with durum wheat semolina, water and salt and that they are bronze pierced ... exactly as we make them at La Molisana . For example, the classic fusilli, typical of southern Italy, are delicious if accompanied by recipes based on meat or fish, also in a gourmet version, such as the one that involves them seasoned with squid on chickpea cream with rosemary. While the macaroni, well known abroad, are particularly tasty if served with vegetables or green tomatoes, anchovies, almonds and ricotta. The pens, according to the Emilian tradition, are prepared with meat or fish ragouts or baked in the oven with stringy bechamel. We at La Molisana recommend a colorful version of peppers, red onion and buffalo mozzarella, perfect for bringing a touch of joy to the table. As for butterflies, however, these can be used in particularly elaborate recipes: try our salad of pasta with avocado, lemon and scampets and you will not regret it! Now that you have discovered some of La Molisana's recipes for short pasta formats, you just have to test yourself in the stove!

The brand

From the uncontaminated lands of Molise, the La Molisana pasta factory was born, founded by the Carlone family in 1912, as a craft shop. Within a few decades, it is affirmed as a leading company in the semolina pasta production sector, thanks to the excellent quality of the product.

On the occasion of the 1927 championary exhibition of Rome, the Molisana receives the first award Gran Palma d'ono and Gold Medal for the production of excellent food pastes. The Molisana is awarded with the Food 2015 prize by a jury of experts for the latest born: the Full Square® Spaghetto®, a novelty of product that allows you to combine the taste of the most popular spaghetto among consumers, with the daily research of a simple and even more natural diet. In 2016, the Full Square® Spaghetto® also received the SEAL Paris 2016 award in the ""Innovation"" category. In 2019, in the presence of the President of the Council of Ministers, the Minister of Economic Development, the President of the Leonardo Committee and the High Institutional Representatives, the Molise received the 2019 Italian Quality Prize, as an emblem of national excellence and expression of Made in Italy on the markets global.

Not just pasta. The Molisana has been marketing the semole and flour from 2015, selected grains by the high protein value, worked in stone and without added additives.