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  • CAMERINO FETTUCCINE 17.6OZ

    CAMERINO FETTUCINE 17.6OZ

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    La Pasta di Camerino is based on a careful choice of the simplest and most genuine ingredients: only class A fresh eggs and first extraction semolina.  They use 33% egg in every mixture which is then extruded through brass dies, an essential process for obtaining a rich and porous pasta.  
  • CAMERINO GRAN PAPPARDELLE

    CAMERINO GRAN PAPPARDELLE 17.6OZ

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    La Pasta di Camerino is based on a careful choice of the simplest and most genuine ingredients: only class A fresh eggs and first extraction semolina.  They use 33% egg in every mixture which is then extruded through brass dies, an essential process for obtaining a rich and porous pasta.  
  • 26406

    CAMERINO PAPPARDELLE 17.6OZ

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    La Pasta di Camerino is based on a careful choice of the simplest and most genuine ingredients: only class A fresh eggs and first extraction semolina.  They use 33% egg in every mixture which is then extruded through brass dies, an essential process for obtaining a rich and porous pasta.  
  • CAMERINO TAGLIATELLE

    CAMERINO RUSTICHE TAGLIATELLE 17.6OZ

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    La Pasta di Camerino is based on a careful choice of the simplest and most genuine ingredients: only class A fresh eggs and first extraction semolina.  They use 33% egg in every mixture which is then extruded through brass dies, an essential process for obtaining a rich and porous pasta.  
  • G.COCCO FARFALLE

    G.COCCO FARFALLE

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO ACINI DI PEPE

    G.COCCO ACINI DI PEPE

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO ANELLI

    G.COCCO ANELLI

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO ANGEL HAIR

    G.COCCO ANGEL HAIR

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO BIG PENNONI RIGATI

    G.COCCO BIG PENNONI RIGATI

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO BUCATINI

    G.COCCO BUCATINI

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO FARFALLONI

    G.COCCO FARFALLONI

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO FUSILLI BUCATI

    G.COCCO FUSILLI BUCATI

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.