No one knows pasta like the Italians, and the Panarese family is a superb example of this. Pasta Panarese creates authentic Italian pasta exclusively from wheat grown in Panarese's own fields in the beautiful Val d'Orcia (Orcia Valley) in the province of Siena. Val d'Orcia is a wonderful Tuscan valley that is a Natural Park, as well as a UNESCO World Heritage site. Since ancient times it has been renowned for its high-quality durum wheat.
The nature of the soil and the relative summer dryness give durum wheat a high index of high-quality proteins and gluten. Panarese's pasta is also made with water that flows from Monte Amiata (Mount Amiata), an exceptionally pure water source with almost no calcium residue.
This combination of certified and exceptional Italian ingredients is then formed into a variety of pasta shapes that are all drawn through a traditional bronze die. Each batch of pasta is then air-dried at a low temperature for a minimum of 72 hours. This is an extremely time-consuming process, but it ensures that the dried pasta does not crystallize as all industrial-made pasta does. As the ancient process makes the surface of the pasta rustic and very rough, it will hold onto whatever you choose to pair it with. The process also helps to preserve the taste, smell, and look of the pasta for a unique sensory experience with your next meal.
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