Emilia’s Crafted Pasta Casarecce

Emilia’s pastais made in the small Italian hill town of Gragnano, the birthplace of dried pasta, where pasta-making traditions date back to the late 16th century. At Emilia’s there is a shared belief that the less we interfere with the natural process of pasta making the better. Emilia’s only use 100% Italian Durum wheat grown in the sunny fields of Tavoliere delle Pugile, Basilicata, Molise and Marche.

Twisted and ridged, Casarecce is perfect for catching rich fish sauces and seafood ragùs. Made with 100% Italian durum wheat, it pairs wonderfully with tuna, swordfish, or shellfish.