Linea Pasta Special Cuts

Our pasta is made 100% in Italy in a big plant that collects the wheat grains with mills for processing durum wheat semolina and a pasta factory. We can control the product 360° from the raw wheat grain to durum wheat semolina and finally to the finished pasta in the bag. Our main advantage is that we buy the durum wheat and always have the means to control a regular blend of semolina flour guaranteeing a stable quality of pasta, each time we produce it.

Our pasta is made 100% in Italy in a big plant that collects the wheat grains with mills for processing durum wheat semolina and a pasta factory. We can control the product 360° from the raw wheat grain to durum wheat semolina and finally to the finished pasta in the bag. Our main advantage is that we buy the durum wheat and always have the means to control a regular blend of semolina flour guaranteeing a stable quality of pasta, each time we produce it.

Our pasta is made 100% in Italy in a big plant that collects the wheat grains with mills for processing durum wheat semolina and a pasta factory. We can control the product 360° from the raw wheat grain to durum wheat semolina and finally to the finished pasta in the bag. Our main advantage is that we buy the durum wheat and always have the means to control a regular blend of semolina flour guaranteeing a stable quality of pasta, each time we produce it.

Clessidra is involved with a production of a traditional line of pasta from the heart of the Campania region. The "Castello di Battipaglia" pasta extruded through bronze is made solely from durum wheat semolina and pure water. The extruding is a very important phase to get a good quality product — the dough is pushed through the "trafila", a special tool that determines the shape. The pasta extruded through bronze has a rough surface more suitable to hold the sauce, while others have a smoother appearance and retain less condiment. The drying process also enables a good grip and consistency of the dough.

Clessidra is involved with a production of a traditional line of pasta from the heart of the Campania region. The "Castello di Battipaglia" pasta extruded through bronze is made solely from durum wheat semolina and pure water. The extruding is a very important phase to get a good quality product — the dough is pushed through the "trafila", a special tool that determines the shape. The pasta extruded through bronze has a rough surface more suitable to hold the sauce, while others have a smoother appearance and retain less condiment. The drying process also enables a good grip and consistency of the dough.

Lasagne 100% durum wheat semolina. A classic of Italian cuisine, ideal for traditional baked lasagne, cannelloni and oven-baked pasta dishes. Shelf-life: 36 months.