Home - Pastificio Giannobile

Durum wheat semolina

We keep the Italian product and work high

The Giannobile pasta factory was born in Perano, a small village in the Val di Sangro, in Abruzzo. Ours is an artisan pasta factory, we produce high quality pasta made with strictly Italian durum wheat semolina, organic legume specialties and flavored pasta. We handcraft various formats, from the most classic to the special ones, under the supervision of our master pasta maker. The production is artisanal, each production phase is done manually by specialized operators: the loading of the machines, the drafting of the long pasta on the barrel and the short pasta on the frame, the positioning of the trolleys in the drying cells, the bagging and packaging .

Thanks to a slow drying at controlled temperature and humidity, our pasta maintains all the main organoleptic characteristics of durum wheat. This involves a longer and slower production process in order to preserve the quality and taste of the pasta, making it more tenacious in cooking.

Quality wheat

All our formats are produced with the best durum wheat semolina deriving from superior quality wheat of Italian cultivation. After being sieved and cleaned of impurities, the grain it is ground in the mills we have chosen for produce an excellent variety of semolina durum wheat. The semolina is "kneaded" with pure water and worked up to obtain an elastic and homogeneous compound.

Packaging by hand

After drying, the pasta comes brought back to room temperature e stabilized. It is then packaged exclusively by hand.

The bronze die

The dough goes through special dies, strictly in bronze, to make the pasta, in all its shapes, wrinkled: indispensable feature to enhance sauces and toppings and enjoy flavors extraordinarily excellent.

The choice of formats

Paccheri, half paccheri, calamarata, rigatoni, half rigatoni, fusilli, smooth macaroni, casarecce, celery rigati and spaghetti stretched by hand on cane: we produce various formats, from classic traditional ones to special ones, all sharing the same goodness of Art Bianca that made Italian pasta famous all over the world.

Other flours

We produce pasta with legume flours such as beans, peas, lentils and pastas flavored with blueberries, saffron, squid ink, etc.

Our line

We produce pasta with legume flours such as beans, peas, lentils and pastas flavored with blueberries, saffron, squid ink, etc.

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Private label

We produce and package on behalf of third parties, and on request also with raw materials supplied to us by the customer.

We produce high quality pasta with slow drying and low temperature, with semolina, semolina or wholemeal flour. We are able to produce flavored dry pasta and customize the labeling with labels provided directly by the customer.

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Pasta and vegetable omelette

Recipe

Pasta and vegetable omelette The Pasta and Vegetable Frittata is a dish that is very reminiscent of the grandmothers who offered their grandfather what was left of lunch for dinner. Ingrediants: Spaghetti or leftover pasta for lunch 4 eggs 4 generous spoons of parmesan

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Mezzi rigatoni alla Norma

Recipe

Ingredients for 4 people: 400 g half rigatoni “Giannobile” 2 eggplants 800 g round tomatoes 150 g salted sheep’s cheese 100 g fresh basil 2 cloves of garlic extra virgin olive oil seed oil for frying salt Procedure: In a low pot

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Spaghetti with cheese and pepper

Recipe

Spaghetti with cheese and pepper *The “Giannobile” spaghetti with bow have a characteristic “U” shape and are twice as long as the most popular spaghetti on the market. This is due to the artisanal production method of Pastificio “Giannobile”: as in the past,

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Casarecce flavoured with Altino’sweet pepper with clams and bottarga

Recipe

Casarecce flavoured with Altino’sweet pepper with clams and bottarga Ingredients for 4 people: 400 g casarecce “Giannobile” flavoured with Altino’ sweet pepper 1 kg of clams 40 g mullet roe 2 cloves of garlic extra virgin olive oil salt parsley Procedure: Clean

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Squid ink half paccheri with seafood

Recipe

Squid ink half paccheri with seafood Ingredients for 4 people: 400 g half paccheri “Giannobile” flavoured with squid ink 4 shrimps 4 Norway lobsters 2 squid 200 g clams 200 g mussels 1 glass of white wine 100 g tomato sauce

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Soup of tubes, chestnuts and chickpeas

Recipe

Soup of tubes, chestnuts and chickpeas Ingredients for 4 people: 240 g ribbed tubetti "Giannobile" 150 g dried chickpeas 1 small blonde onion 1 carrot 1 celery stalk 4 peeled tomatoes cut into small pieces 1 clove of garlic 1 sprig

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Octopus amatriciana rigatoni

Recipe

Ingrediants Rigatoni Giannobile 320 g Celery 40 g Carrots 40 g Onions 40 g 1 clove garlic Cherry tomatoes 200 g Tomato puree 300 g Extra virgin olive oil 30 g Salt up to taste Black pepper to taste Parsley

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Spirulina Fusilli With Broccoli And Black Olives.

Recipe

Ingrediants • 320 g of fusilli pasta with Giannobile spirulina algae • 2 tablespoons of sesame • 1 broccoli • 5-6 basil leaves • black olives • 2 tablespoons of oil and salec to taste Heat the oil in a non-stick pan, toss the broccoli tops with

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