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Maurizio Products

Artisan Pasta

Maurizio Artisan Pasta is produced using traditional old world Italian methods with the finest durum wheat semolina in the Campagna region of southern Italy. The dough is carefully pressed through traditional bronze dies, resulting in a uniquely rough texture that allows for maximum sauce absorption. The newly shaped pasta is slowly dried at temperatures perfected by years of pasta artisans, resulting in the formation of the characteristic outer surface texture. This high quality artisan pasta is immediately packaged to prevent loss of moisture. For centuries, bronze die pastas have been widely regarded as the finest pastas, and Maurizio Artisan Pasta is no exception.

Maurizio Pappardelle

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Maurizio Products

Maurizio Artisan Pasta follows traditional, old-world Italian methods of production, including using the highest quality ingredients available, traditional bronze dies and a longer drying time. The combination of a higher protein wheat, bronze dies to produce a rougher outer surface and a slower drying time results in a fuller flavor and more porous pasta to absorb your favorite sauces and create an elegant, cohesive dish.

Cook Pasta Like a Pro

DESIRED
SERVINGS
SUGGESTED AMOUNTS
PASTA WATER SALT
1 1/4 lb
1 Quart
2 tsp
2 1/2 lb
2 Quart
2 tbsp
4
1 lb
4 Quart
2 tbsp
  • Salt water after it has been brought to a boil
  • Stir within first minute of cooking, occasionally after that
  • Check your pasta during the last minute of cooking to ensure desired tenderness is reached
Maurizio Pasta Cooking Times

Slow Dried Bronze Die Process

Maurizio Artisan Pasta follows traditional production methods to ensure a premium quality artisan pasta. These methods include using the finest durum wheat semolina, traditional bronze dies and a slow drying process. The dough is steadily kneaded to provide a smooth, elastic quality, and then pressed through traditional bronze dies which results in a uniquely rough, porous texture that aids in maximum sauce absorption. In using bronze dies instead of industrial Teflon dies, a rougher, more permeable surface is produced, whereas Teflon dies result in a smooth surfaced pasta that the sauce slides right off. The newly shaped pasta is then slowly dried at low temperatures, resulting in the formation of the characteristic outer surface texture. The artisan-style long drying time allows for slower fermentation, which results in a fuller flavored pasta. Maurizio Artisan Pasta is then immediately packaged to prevent loss of moisture and to preserve the treasured qualities that make this pasta a unique, flavorful addition to your favorite dishes.


Maurizio Dies

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