The craftsmanship of the dough according to the pasta tradition, the bronze drawing to obtain a rough and porous surface, the slow drying at low temperatures to have a consistency always al dente, the Sicilian durum wheat semolina, alkaline water and pure as that of spring, are the characteristics that make the pasta of Molino Ferrara a product of excellence of the new Sicilian culinary tradition, rich and genuine flavor, but above all produced with native grains of transparent traceability collected with the right maturation for an excellent product conservation.

Linea Blu

Linea Verde

Linea Nera

Linea Rossa

Linea Biologica

Durum wheat pasta Trafilata in Sicilian durum wheat (Blend)

Busiata Corta

Busiata

Calamarata

Conchiglioni

Rigatoni

Paccheri

Wholemeal durum wheat pasta extruded through bronze, ancient Sicilian durum wheat (Perciasacchi, Russello, Tumminia)

Linguine

Rigatoni

Sicilian durum wheat semolina pasta with pistachio, almond, black chickpea, buckwheat

Mezze maniche alla Mandorla

Mezze maniche la Pistacchio