La Molisana holds a special place in the heart of the Italians; coming straight from the region of Molise (mountainous region, famous for its clear and pure water) and owned by a family, they have been famous for producing high quality pasta for several decades. Their factory is located 730 meters above sea level, in a place uncontaminated by pollution and rich in pure natural resources.

One of the main differences of La Molisana versus the competition is the choice of the ingredients. Pasta is a “simple” product : durum wheat + water.

For 4 generations, La Molisana has been selection and milling their own durum wheat in order to control the process from A to Z and to be fully in charge of quality. They are using a soft and long milling method to make sure the semolina flour is rich and healthy in nutrition.*

They add the pure water from Molise (mountain fresh springs) to this flour in order to create a pasta that is made from the finest raw ingredients. They are one of the top 5 pasta producers in Italy and export to over 80 countries in the world.

The process is ended with one incredibly important step to ensure quality : all their pastas are bronze died, meaning the dough is paste through a bronze machine to give it its final shape.