Pastafolio
For the love of great pasta - rate, discover, create.
Featured pastificio
De Cecco
The Abruzzo house that freed pasta from the weather.
Fara San Martino, Abruzzo · Bronze die · Coarse-ground semolina, slow low-temperature drying
Featured Pasta
Orzo,
barley.
The rice-shaped pastina that behaves like a grain.
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Recently reviewed
- Our new favorite pastificio. Pasta is dried but tastes like fresh. Artisanal in nature with a firm and chewy texture, bread-like flavor. Holds the sauce perfectly. Cook to maximum time to ensure it’s done (al dente).CinziaG · Colaccachio Strozzapreti
- I used this artisanal pasta from Calabria to create a pasta salad inspired by a recipe by Stanley Tucci. I undercooked the pasta just slightly (the package said 12-14 minutes and I did 13), and it ended up being more than al dente. I was very concerned because the middles of the noodles are thicker than the ends and were overly chewy. However, after sitting with the sautéed vegetables and olive oil, the noodles softened up a bit and were very good. They were best of all eaten the following day.CinziaG · Collachio Trofie
- The texture was just OK for a bronze extruded pasta. Any amount of over cooking lent the noodles a soft consistency. The taste was predictable and nothing extraordinary. Perhaps our sauce was a little watery, but I felt like it didn’t cling as well to the pasta as it could have.CinziaG · Barilla Al Bronzo Organic Spaghetti No. 305
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