List of products by brand Testa

The 'sedanini' take their name from the 'grooved' appearance resembling celery sticks.

Caserecce made with stone-ground Saragolla durum wheat semolina, bronze-drawn and dried slowly at low temperature to preserve their nutritional qualities and hold. Caserecce are formed from two twisted strands of pasta. This shape allows the pasta to perfectly retain the flavours of the sauces and keep its 'al dente' texture. The semi-spiral shape of caserecce makes it possible to embrace both refined and simple sauces.

Fusilli is one of the four most popular pasta shapes among Italians (spaghetti, penne, fusilli e rigatoni). They are called in different ways in different regions of Italy. See below for tips on how to best combine this pasta format.

The "conchiglie" are a delicate and elegant format that collects the creamy sauce like the lid of a treasure chest. The wide cavity retains the flavours of the sauces and brings them to the palate with all their intensity.

The 'sedanini' take their name from the 'grooved' appearance resembling celery sticks.

Caserecce" are formed by two strands of twisted pasta. These small twists of pasta are versatile because their shape perfectly retains the flavour of the sauce while maintaining the firm "al dente" texture. The twists allow it to embrace both refined and simple sauces.

Fusilli" is one of the four most popular pasta shapes among Italians (spaghetti, penne, fusilli e rigatoni). They are called in different ways in different parts of Italy. See our tips below.

The "sedanini" take their name from the "grooved" appearance resembling celery sticks. This format of paste is suitable for both light vegetable sauces and richer sauces with fresh cream.

2,5 kg

Tubetti" is a short pasta format with ancient origins: of Neapolitan origin, it was later highly appreciated in Genoa. They are ideal for soups and minestrone. The "tubetti" not only satisfies lovers of rich and full-bodied sauces, but also those who prefer delicate sauces.

The gnocchetti, made with stone-ground Saragolla durum wheat semolina, are bronze-drawn and dried slowly at low temperature to preserve their nutritional qualities and hold. The gnocchetti are a small format that can be easily combined with fish, tomato or vegetable sauces.

The "conchiglie" are a delicate and elegant format that collects the creamy sauce like the lid of a treasure chest. The large cavity retains the flavours of the sauces and brings them back to the palate with all their intensity.

The "penne lisce" are bronze stretched and dried at low temperature to preserve the nutritional qualities and to ensure that the dough retains its natural porosity, perfect for absorbing sauces. So those who think that "penne lisce are slippery and don't hold the sauce" should definitely try them ;-)

100% Italian Organic durum wheat penne lisce in 2.5 kg EcoPack

Rigatoni" is one of the most popular forms of pasta in Italy. The lining of the pasta allows the sauces to be stored properly. See our combination tips below.

One of the main characteristics of long narrow pasta is its ability to adapt perfectly to any type of accompaniment. Meat sauces, fish, vegetables, cheeses and various vegetables are always able to exalt the taste and offer surprising aromas and flavours.

The spaghettone made from durum wheat semolina of the Saragolla* variety is bronze-stretched and dried at a low temperature to preserve its nutritional qualities. The stone moulding process allows to respect the characteristics of the grain and to obtain more nutritious flours that retain all the nutrients (vitamins, essential oils, enzymes and mineral salts).

The durum wheat "coppette" are bronze drawn and dried at low temperatures to preserve their nutritional qualities and seal. This format is very suitable for children and goes very well with vegetable-based sauces (peas, courgettes, aubergines, etc.) or legumes.

Paccheri are a classic pasta format used in Neapolitan cuisine, usually accompanied by rich and tasty sauces. They can be seasoned with fish, meat, vegetable sauces or even stuffed and baked.

The "penne lisce" are bronze-stretched and dried at low temperatures to preserve their nutritional qualities and ensure that the dough retains its natural porosity which absorbs the seasoning. The artisanal "penne lisce" thus break the stereotype that "smooth penne is slippery and does not retain the sauce".

Penne rigates are perfect for preparing baked pasta or for pasta seasoned with pork or beef sauces. But they are also excellent with vegetable-based sauces and for all traditional Mediterranean recipes, such as the classic tomato, basil and extra virgin olive oil sauce with a pinch of parmesan.

"Rigatoni" is one of the most popular forms of pasta in Italy. See below our recommendations on the right seasonig.