In 1980, in Apulia, between breathtaking landscapes, uncontaminated sea, unique colors and scents, Pastificio D’Amicis was established and, since his origin, it has been in accordance with tradition and authenticity.

Only the members of the family work in the pasta factory: they make high quality pasta combined long years of professionalism with the passion for keeping up the Apulia craft tradition of making pasta.

With a lot of dedication, Pastificio D’Amicis selects the best raw material and gives to his customer the best of the quality and authenticity without use preservative and colorant.

The durum wheat semolina used by Pastificio D’Amicis is exclusively Italian; the egg pasta contains 25% of free range egg (category A) from Italian chicken.

The processing method handmade is composed from the long kneading, the slow pressing, bronze drawing and drying at a low temperature.

The bronze drawing is a special process through which the pasta takes its shape, whereas the bronze gives it that unique porosity that makes the sauces and condiments cling to the pasta.

Pasta D'Amicis is dryed at LOW TEMPERATURE to conserve all the wheat’s fragrance. The slow drying method allows to preserve the high nutritional value of the durum wheat and, while cooking, pasta D'Amicis develops an excellent flavours and the pasta keep its shape.

The result of the combination of these elements is a pasta of absolute quality, rich in proteins, with an intense flavor and an amber color like homemade pasta taste.

<< Pasta is our passion that it is reflected at every stage of the production process, from the selection of the best wheat to pack by hand.>>

These fully manual and traditional methods require more time, hence the small production quantity but the traditional pasta taste and flavour are guaranteed.

<<THIS IS WHAT WE WANT. >>