Don Antonio Pasta

Don Antonio was a farmer in the 1960s. He was also a passionate cook who used his produce to conjure up delicious creations for his family. Antonio loves traditional Italian cuisine – and his family – and has always developed new ideas on how his vegetables can be preserved and still taste great.

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His son Nicola, who took over the family business in 1999, continues the tradition with his wife Paola, their two sons Marco and Andrea and his parents. 

 Most recently, the family has started to produce pasta from Puglia & Basilicata. The classic Pasta di Semola di Grano Duro (durum wheat semolina pasta) is pulled through hand-forged bronze moulds. It is dried at 50°C for at least 42 hours. This gentle processing results in an even al dente pasta with a rough surface, perfect for our sauces. 

Don Antonio’s pasta is produced in small quantities and packed by hand.