The best rice and the best Italian pasta

The Gragnano pasta represents the true history of Italian pasta! In our shop, you can find the best Italian pasta and rice for online sale, excellence products from great pasta factories and rice mills. From Gragnano paccheri to pasta made with Senatore Cappelli wheat. And then the range from the famous pasta factory Felicetti, strictly organic products. We also have rice for all tastes, including ready risottos that are really good! In this section, you can also find quinoa, the mother of all seeds, famous for its beneficial properties!

Why choose the pasta and rice producers we have selected?

Spaghetti & Mandolino has always been synonymous with quality: we are the only e-commerce in Italy that guarantees a selection and allows online purchase of certified excellent Italian rice and pasta. Just for the quality, these products deserve packaging and shipping that preserves the integrity, freshness, and characteristics of each single product through freshness-saving packaging.

Spaghetti & Mandolino offers you only quality products: the Italian pasta and rice in our online sale catalog have important nutritional values that indicate high levels of product quality, so much so that they are used by great chefs and renowned restaurants.

It is always important to eat healthily and check the quality of the product that will end up on our plates. Ideally, one should always eat organic pasta made with whole-grain durum wheat, rich in fibers and protective antioxidants, as well as being free from residues from artificial pesticides and excessive fertilization. It is advisable to focus on whole pasta and avoid “refined” pasta, which is completely devoid of polyphenols and protective and anti-inflammatory substances for the body, as well as substances contained in wheat germ. The wheat germ is a concentrate of nutrients such as amino acids, fatty acids, minerals, B vitamins, and tocopherols (vitamin E), which are eliminated during the refining process.

Choosing rice: semifino, fino, semintegrale, integrale

Some precautions are also important when choosing rice. This type of food, originally imported from Asia as a thickener for sauces but then used as a real ingredient because it is extremely versatile in the kitchen, has many types and classifications of different properties and qualities. There is the common original rice, semifino, fino, and superfino. The qualities are: white rice (refined), which is stripped of the outer husk before being polished (made shiny) with seed oil and petroleum jelly; and brown rice, which is recommended for those suffering from nutritional deficiencies, as refining impoverishes rice of its natural nutrients. Organic brown rice, moreover, maintains its properties intact: it only undergoes a process through cork rollers to remove the inedible outer part of the grain, the husk, and retains 100% of the wheat germ, which is rich in vitamins A, D, and E. There is also the organic semi-integral, which is rubbed a second time and retains 50% of the original germ.

Spelt pasta, Matt, Kamut, egg pasta

Our catalog is very varied. In fact, we also offer spelt pasta, unique for its lightness and digestibility, made with one of the most sought-after and expensive flours. Then there is the Matt durum wheat pasta, one of the most sought after by restaurateurs: a pasta that requires careful and scrupulous processing to retain the properties of this particular variety of wheat. We also have Kamut pasta, a durum wheat, Khorsan, which is an old Egyptian variety that is very tasty and rich in protein. You can also choose different types of egg pasta, also a jewel of Italian pasta, such as the legendary tagliatelle!

Special mention for: Gragnano pasta and Senatore Cappelli pasta

The Gragnano pasta, if you have never tried it, we highly recommend it: an excellent pasta, intense, that almost tastes like wheat! Pasta made with Senatore Cappelli wheat is also incredible: a must-try!

Quinoa: the superfood

For the healthiest among us, there is also a wide range of products based on quinoa: a particular food, difficult to find with a high level of food quality as its nutritional content is exceptional while keeping a contained calorie amount.

The pasta makers

How can we forget two top names - perhaps among the most renowned in Italy: Felicetti pasta factory from Trentino Alto Adige and Acquerello rice from Piedmont. A pasta factory and a rice producer, a decidedly cross offer for Felicetti with its lines of Matt wheat, Senatore Cappelli pasta, spelt pasta and Kamut pasta, while the tradition of the Piedmont plains is renowned for one of the most famous rice varieties in Italy. Always for pasta, a notable mention goes to one of the Italian IGP excellences: Gragnano pasta, which can only be produced in Campania, following a very strict specification. And then there is Pastificio Temporin with its egg pasta, Stoppato for quinoa and gluten-free pasta and the ready risottos, Pila Vecia for the Vialone Nano rice and Terre del Bosco with all its types of rice.
All that remains is to wish you a good appetite!