Frequently asked question
Our pasta is made in Italy the traditional way — bronze-die extruded and slow-dried at low temperatures. That gives it a rough, porous surface that grips sauce, a firmer bite, and a deeper wheat flavour than mass-produced pasta, which is dried fast and comes out smooth and slippery.
Check the pack for the exact time for your shape, and start tasting a minute or two early. Traditionally dried artisanal pasta is at its best al dente — tender but with a firm centre. If you're finishing it in the pan with sauce, drain it a minute early and let it absorb the sauce as it finishes.
A rule of thumb from the Italian kitchen: long ribbons like spaghetti, tagliolini and pappardelle love smooth, clinging sauces — olive oil, cream, seafood; twists and spirals like fileja, fusilli, casarecce and strozzapreti are built for chunky ragù and pesto; tubes and shells like penne, rigatoni, paccheri and conchiglioni trap thick sauces and are perfect baked. Whatever the shape, a finishing drizzle of Assaggia extra virgin olive oil lifts the whole plate.
Dried pasta is a pantry hero: keep it in a cool, dry place away from direct sunlight, and once opened, in an airtight container. Check the best-before date on your pack — properly stored, it stays at its best for a long time.
Our traditional pasta is made from durum wheat semolina and water — no eggs — so it contains gluten but is plant-based. The exception is the squid ink range, which contains squid ink and isn't suitable for vegans or vegetarians. Always check the ingredients on each pack, especially for flavoured varieties.