List of products by manufacturer Pastificio Cocco

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3,19 €

Funghini N°27.Good durum wheat semolina and hens grown eggs are the only tasty, genuine ingredients of this Fesh Small Pasta.

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2,89 €

Stellette N°72.The holes of the circular bronze trays are small, from which they form the semolina small pasta, then laid on wooden frames to slowly dry in static cells at natural temperature.

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2,89 €

Chitarra N°54.The Caserecci sizes are pasta shapes made with handmade methods according to the customs of the old pasta-made masters of Fara San Martino. Hard wheat semolina and cold spring water bind in the grain, slow turning, to create a hard and homogeneous dough, and then the screw and the nut press the dough against the rough bronze wire.

2,89 €

Pasta Mista N°108.The Caserecci sizes are pasta shapes made with handmade methods according to the customs of the old pasta-made masters of Fara San Martino. Hard wheat semolina and cold spring water bind in the grain, slow turning, to create a hard and homogeneous dough, and then the screw and the nut press the dough against the rough bronze wire.

3,89 €

Tagliatella a Matassa N°178.The Phyllo Dough Bio Stone is still produced today with a whole wheat groats of organic grain. The grinding mill grinds the grain slowly, and the whole grain produced contains both bran and grain germ.

2,19 €

Sedanini Rigati N°40.Rough Trafila formats are named after the Secret of Cocco Pasta: the bronze strip. All the bronze strings used by Cav. Cocco are circular and monochrome, and provide the pasta with all the roughness necessary to enhance the flavor of the sauces.

3,89 €

Penna Rigata N°93.This Rough Phyllo Dough produced today by Cav. Giuseppe Cocco, obtained with durum wheat semolina, bran and fine bran, was born thanks to an ancient recipe of Fara San Martino: at the time peasants grinded the hard wheat of their fields in small local mills, obtaining a rough semolina, dark and unrefined, which they mixed with cold water...

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3,89 €

Rigatone N°92.This Rough Phyllo Dough produced today by Cav. Giuseppe Cocco, obtained with durum wheat semolina, bran and fine bran, was born thanks to an ancient recipe of Fara San Martino: at the time peasants grinded the hard wheat of their fields in small local mills, obtaining a rough semolina, dark and unrefined, which they mixed with cold water to...

3,89 €

Farfalla N°91.This Rough Phyllo Dough produced today by Cav. Giuseppe Cocco, obtained with durum wheat semolina, bran and fine bran, was born thanks to an ancient recipe of Fara San Martino: at the time peasants grinded the hard wheat of their fields in small local mills, obtaining a rough semolina, dark and unrefined, which they mixed with cold water to...

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Showing 1 - 9 of 58 items