Our pasta is perfect for every recipes!

Taste our pasta with season vegetables, artichokes or broccoli!

Discover cacio e pepe white corn pasta and the conchiglie with courgettes!

SORGHUM

Sorghum fusilli with broad beans, turmeric and breadcrumbs

Ingredients for 3/4 servings:

Sorghum fusilli (250 gr), boiled broad beans (300 gr), rye or integral breadcrumbs (50 gr), turmeric root (20 gr), rice milk (100 ml), extra virgin olive oil (2 spoons), integral salt and pepper (as much as needed).

Blend the broad beans with rice milk and heat the result in a pot. Cook the sorghum fusilli, drain them and add them to the purée. Meanwhile put the breadcrumbs in a pot and toast them. Stir fry sparkling it with breadcrumbs and adding some previously chopped curcuma.

Sorghum Torcetti with arugula, ginger and lemon

Ingredients for 3/4 servings:

Sorghum torcetti (250 gr), arugula (2 bunches), fresh ginger (20gr), ¼ of bio lemon skin, extra virgin olive oil, integral salt.

Wash the arugula mincing it roughly, peel and chop the ginger in tiny pieces. Cook the torcetti for as long as it is written on the label. With a hand-held liquidizer mince arugula, ginger and half of the lemon skin. Dry the pasta and put it in a big bowl; ad the cream obtained by the previous passage and stir while adding salt. Stir fry and garnish it with the unused lemon skin after you minced it thinly.

Sorghum stelline with creamed pumpkin squash

Ingredients for 4 servings:

Sorghum stelline (200gr), cleaned pumpkin (250gr), 1 big onion, 3 carrots, thyme or costmary as much as needed, integral salt or unpasteurized miso.

Cut the pumpkin into pieces and put it into a pot, add the sliced onion and carrot. Do not stir the vegetables, just put them into layers. Add 500ml of warm water and boil on a low heat until they are cooked. Add thyme (or costmary) and use the hand-held liquidizer to shred the vegetables until they become a cream. Boil the stelline in boiling water for 10 minutes and add the cream you just prepared. Use integral salt or unpasteurized miso.

Sorghum and beetroot fusilli, asparagus and hemp seeds

Ingredients for 3/4 servings:

Sorghum and beetroot fusilli (250gr), a bunch of asparagus, hemp seeds (2 spoons), integral salt and pepper (as much as needed).

Clean the asparagus and cut them into sticks; cook them leaving them crispy (if needed, use little water to deglaze them). Cook the sorghum and beetroot fusilli in abundant water for as long as it is shown in the label. Dry them and add the pasta to the asparagus with salt and pepper as usual. Stir fry adding hemp seeds.

Sorghum and beetroot torcetti and pumpkin

Ingredients for 3/4 servings:

Sorghum and beetroot torcetti (250gr), peeled and cleaned pumpkin (400gr), a rosemary stick, a garlic clove, a shallot, extra virgin olive oil (2 spoons), integral salt and pepper (as much as needed).

Dice the pumpkin; in a pot stir fry minced shallot, garlic and rosemary, add the diced pumpkin, season for a couple of minutes. Add salt and pepper, then close the lid and let it sit for 15 minutes. Cook the torcetti for as long as it is written on the label. Dry them and season in the plate with pumpkin gravy, some rosemary needles, raw extra virgin olive oil.

WHITE CORN

White corn fusilli with artichokes

Ingredients for 3/4 servings:

White corn fusilli (250 gr), 2 artichokes, a lemon, a fresh turmeric root, vegetable broth (cold water (500ml), a carrot, an onion and a stick of celery), 2 garlic cloves, extra virgin olive oil (2 spoons), hot pepper, integral salt.

Wash the artichokes (otherwise use frozen ones), pull out the external hard leaves until you get to the heart; cut them in half and then into smaller slices, ad immerse them in water (after adding lemon juice). Heat the vegetal broth. In a pan, stir fry the garlic until it is golden with extra virgin olive oil, then take it out. Add the well dried artichokes and cook them on a lively flame for a couple of minutes.

White corn maccheroncini with trevigiana and pine nuts

Ingredients for 3/4 servings:

White corn maccheroncini (250 gr), a radicchio rosso di Treviso’s tuft, a spring onion, white wine (100ml), pine nuts (20 gr), extra virgin olive oil (2 spoons), integral salt and pepper (as much as needed).

Clean the spring onion, clean it and cut it into fine rings. Clean the Trevigiana, dry it and cut it finely. Cook the white corn maccheroncini for as much as it is written on the label. In a pan pour a little EVO oil, deglaze it and add Trevigiana. Add salt and pepper at will. Dry the pasta, stir fry and add pine nuts.

White corn stelline in sweet vegetable broth

Ingredients for 2 servings:

White corn stelline (100 gr), 2 medium-sized onions, 3 carrots, 1 zucchini, fresh daikon root (20gr), water (700ml), extra virgin olive oil, integral salt or unpasteurized miso.

Clean and wash the vegetables, then put them whole in cold water. Make it boil, cover with a lid ad cook on a medium/low flame for about 30 minutes. Dry the vegetables and keep them (they are and excellent accompaniment, still hot, seasoned with extra virgin olive oil and integral salt). Cook the stelline in the broth you made for as long as it is written on the label. When they are cooked add integral salt or unpasteurized miso.

White corn conchiglie with zucchini and fennel

Ingredients for 3/4 servings:

White corn conchiglie (250 gr), 2 zucchini, a garlic clove, a bunch of wild fennel, pistachio nuts out of the shell (2 spoons), extra virgin olive oil, hot pepper, integral salt (as much as needed).

Dice the zucchini. Shred the fennel with pistachios. Mix 4 extra virgin olive oil spoons, salt and hot pepper. Cook the zucchini with garlic, extra virgin olive oil oil spoons and a glass of water. When the liquid has evaporated, check on the zucchini and season with salt. Cook the white corn conchiglie for as long as it is written on the label and add them to the vegetables. Garnish with pistachios and fennel pesto you prepared beforehand.

White corn, turmeric and pepper fusilli with curry and leek

Ingredients for 3/4 servings:

White corn, turmeric and pepper fusilli (250 gr), 2 leeks, curry (a spoon), integral (or rye) breadcrumbs (50 gr), a garlic clove, extra virgin olive oil, integral salt.

Mince the leeks finely, put them into a pan with a little extra virgin olive oil; sauté them on a high flame for a short while and add ¼ glass of warm water; cover with a lid and let it simmer. Add curry. Cook the white corn, turmeric and pepper fusilli for as long as it is written on the label. Add the breadcrumbs in a pan and toast them. Dry the fusilli, add them to the leeks, stir. Stir fry sprinkling toasted breadcrumbs.

White corn, turmeric and pepper maccheroncini with rabe

Ingredients for 3/4 servings:

White corn, turmeric and pepper maccheroncini (250 gr), 4 rabe, 6 datterino tomatoes, a dressed garlic clove, EVO oil, integral salt and pepper (as much as needed).

Cook the maccheroncini in non salted water. Wash and clean the rabe, wash and cut the tomatoes. In a pot heat 2 spoons of extra virgin olive oil with the dressed garlic, take it out and add the datterino tomatoes with their sauce. Cook for 5-6 minutes on a medium flame. Add salt and pepper. Dry the white corn, turmeric and pepper maccheroncini and keep ¼ of glass worth of cooking water. Put it in the pot with the vegetables, raise the lame, asdd water and stir fry. Add pepper if needed and basil and plate the dish garnishing it with extra virgin olive oil.

Spiced white corn and spirulina conchiglie

Ingredients for 3/4 servings:

White corn and spirulina conchiglie (250 gr), peas (100 gr), vegan cream (not soy) (100 ml), turmeric root (20 gr), ginger (20 gr), extra virgin olive oil, integral salt and pepper (as much as needed)

Cook the white corn and spirulina conchiglie, along with the peas, for as long as it is written on the label. Dry, add vegan cream with the finely cut turmeric root and ginger, gently mixing the ingredients.