The name you trust for authentic Italian pasta. DeLallo Pasta is made with only two ingredients (wheat and water) and generations of Italian pasta-making experience.
WHY BRONZE PLATES?
We extrude (or form) our pasta with bronze plates, a traditional method of pasta-making that gives each noodle a rougher surface to hug your sauces. The more popular method of pasta extrusion is to use Teflon, or plastic, because it's faster and more cost efficient, but this creates a smooth, plasticized pasta lacking that superior sauce-hugging texture. And after all, what’s more important to pasta than its sauce?
FAST FACTS ABOUT PASTA
Our pasta begins as hard durum wheat grown in the sunny, arid plains of Puglia, Italy—an area known as the “Breadbasket of Italy.”
Durum comes from the Latin word for “hard,” appropriately named, as it is the hardest of all wheat. Durum is high in protein and gluten, perfect for pasta.
When durum wheat is milled, the endosperm portion of the kernel is ground into a granular product called semolina. The yellow endosperm, gives pasta its color.
Semolina flour is combined with fresh, cool spring water and extruded slowly to obtain optimum texture. The dough is forced through bronze dies, or bronze discs with holes, to create hundreds of pasta shapes.
As an artisan-style method of extrusion, bronze dies give our pasta an authentic, sauce-capturing texture.
Our pasta is slow dried at low temperatures to retain excellent flavor and nutrients.
Our company is unique in that it not only produces pasta and mills the durum wheat into semolina in one location, but more importantly, we have long lasting relationships with local wheat farmers. This controlled process, a concept known as vertical integration, ensures the outstanding quality of our pasta.