“Pasta of the Past” takes us back to the days when spaghetti was laid out on canes to dry in the sun. Today, we call them Spaghetti Extra—spaghetti with the heads still intact, just as they appeared when drying. In “Pasta of the Past” , we rediscover the flavors of long ago, with semolina Matassa pasta made using the historic Cocco Matassatrice, and traditional regional shapes like Trofie, Orecchiette, and Strozzapreti.
Durum wheat semolina and water. May contain traces of eggs, soy, and mustard.
Country of wheat cultivation: Arizona and Italy
Country of milling: Italy
About Giuseppe Cocco
Pasta Cocco is born from a tradition passed down by Cav. Giuseppe Cocco to his family. To this day, the same family remains dedicated to crafting a unique pasta, deeply rooted in the land where it originated and in the artisanal values of its founder.
