Top 9 Apulian Pasta Varieties

Pastificio Benedetto Cavalieri is an esteemed Italian pasta producer located in Maglie, Lecce, within the Apulia region. Established on July 7, 1918, by Benedetto Cavalieri, the company has maintained a commitment to crafting high-quality pasta using traditional methods. The company employs a "Delicate Method" in its production process, which preserves the nutritional value, flavor, and aroma of the durum wheat. This technique ensures a natural consistency that is highly appreciated by connoisseurs. Their product range includes 32 varieties of durum wheat semolina pasta, featuring notable shapes such as Spaghettoni and Ruote Pazze. Additionally, they offer eight types of organic whole wheat pasta, naturally rich in fiber and known for their excellent cooking performance. Pastificio Benedetto Cavalieri's dedication to quality and tradition has earned them recognition in both national and international culinary circles. Their pasta is celebrated for its exceptional taste and texture, making it a preferred choice among gourmet enthusiasts. Expand

Pasta Marella is a pasta brand from Puglia, Italy, founded in 1987. It specializes in artisanal pasta, using traditional techniques and high-quality, 100% Italian wheat. The brand emphasizes authenticity, sustainability, and craftsmanship, ensuring that every pasta shape retains its rich flavor and texture. Their production process includes low-temperature drying to preserve nutritional and organoleptic properties, resulting in a healthier and more digestible pasta. Pasta Marella offers a variety of pasta formats, including bronze-drawn, handmade, and flavored varieties, all certified for food safety and quality.Expand

Vallillo is a family-run company based in Serracapriola, in the Apulia region of southern Italy, with over 50 years of tradition. Born out of a passion for the land and genuine food, the company has evolved steadily while preserving its artisanal values and a deep respect for sustainability. Today, Vallillo stands as a symbol of authentic, handcrafted pasta that blends local heritage, sustainable agriculture, and modern nutrition. Their pasta is made exclusively from 100 % durum wheat semolina, grown in the surrounding fields through close collaboration with local farmers. This ensures full control over the raw materials - free of pesticides, herbicides, or mycotoxins. The wheat is finely milled into high-protein semolina, then shaped using traditional bronze dies that create a rough, porous surface ideal for holding thick and flavorful sauces. Once shaped, the pasta is slowly dried at low temperatures to preserve its natural color, elasticity, nutritional properties, and rich wheat aroma. The result is a pasta that maintains a firm al dente texture when cooked and delivers a deep, satisfying flavor.Expand

Granoro, officially known as Pastificio Attilio Mastromauro – Granoro Srl, is a distinguished Italian pasta manufacturer based in Corato, Puglia—a region celebrated for producing some of Italy's finest durum wheat. Established in 1967 by Attilio Mastromauro, a descendant of a family with deep roots in pasta-making since the early 20th century, Granoro has grown to become a significant player in the pasta industry. ​ The company's production facility spans approximately 35,000 square meters, boasting a daily output of around 350,000 kilograms of pasta across more than 130 different shapes and sizes. Granoro's product range includes traditional durum wheat semolina pasta, gluten-free options made with quinoa flour, various tomato-based sauces, and a selection of biscuits. ​ Granoro's commitment to quality is evident in its use of high-quality durum wheat semolina, sourced both locally from Italy and from renowned wheat-producing countries like Canada, Australia, and the USA. This dedication ensures that their pasta retains the authentic flavor, aroma, and texture characteristic of traditional Italian pasta. ​ Expand

​Divella is a renowned Italian food company specializing in the production of durum wheat semolina pasta, with a rich history dating back to 1890. Founded by Francesco Divella in Rutigliano, a small agricultural town in the Apulia region, the company began as a flour mill and expanded into pasta production in the early 20th century. ​ The company's commitment to quality and tradition has earned it significant recognition. In 2020, Divella celebrated its 130th anniversary, and the Italian Ministry of Economic Development issued a commemorative postage stamp in its honor. Furthermore, in 2022, Divella was officially recognized as an Italian Historical Brand, underscoring its longstanding contribution to the nation's food industry.Expand

Il Pastaio di Maffei has been producing fresh Italian pasta since 1960 in Barletta, in the Apulia region, and has since built a reputation as one of Italy’s leading producers of industrially developed yet authentically crafted fresh pasta. The key to their success lies in the consistent use of high-quality raw materials - most notably, exclusively Italian durum wheat, from which coarse semolina rich in proteins and gluten is obtained. This ensures optimal structure, resilience, and elasticity of the dough. Such ingredient selection allows for a perfect "al dente" texture, even in an industrial context, without compromising on culinary quality. Their production capacity includes 12 modern lines, with an annual output exceeding 26 million kilograms of pasta, and their products are distributed beyond the Italian market. The assortment includes fresh semolina pasta, egg-based pasta, filled pasta, and gnocchi, with special lines featuring whole grain and ancient grains. Maffei successfully blends tradition and industrial innovation, respecting the terroir and culinary identity of Southern Italy.Expand

Pastificio Bruno, founded in 1992 in Acquaviva delle Fonti in the Puglia region, specializes in the production of dry pasta that reflects the authentic culinary tradition of Southern Italy. Their range includes typical regional shapes, all made exclusively from durum wheat semolina and water, without eggs or additives. The pasta gains added value through bronze-die extrusion, which creates a rough surface that holds sauces more effectively. The company uses natural ingredients, and part of their line features pasta infused with spinach, beetroot, spirulina, and turmeric. Their philosophy combines artisanal care with industrial reliability, resulting in products suitable for both everyday cooking and restaurant gastronomy that demands authentic local character.Expand

Cavatelli is a variety of Italian pasta consisting of semolina flour and warm saltwater. Although its history is murky, it is known that cavatelli originate from the south and they're made in Apulia, Calabria, and Basilicata. The noodles were originally paired with modest sauces consisting only of oil and garlic, but today, they are used with a variety of sauces including ingredients such as olives, arugula, and heavy cream.Expand

This variety of Italian pasta is characterized by its shape, which is reminiscent of small ears. Their shape gives them a unique texture that is soft in the center and slightly chewy around the edges. Orecchiete were invented in Puglia in the 8th century, when the region was under Norman-Swabian rule, and some food historians believe that they were designed to resemble the roofs of traditional cone-shaped huts which were built in the region, called trulli. Orecchiette pasta is usually served with tomato sauce, meatballs, ricotta cheese, or broccoli.Expand

Foglie d'ulivo is a unique Italian handmade pasta prepared in the shape of olive leaves. Although this pasta variety is typical for Apulia, it is also widely spread in other parts of Italy. Due to its cavities and the stripes on its surface, foglie d'ulivo is especially good for capturing sauces and flavors. It is quite versatile, so it can be baked in the oven or paired with numerous ingredients such as spinach, chicken, peppers, and pancetta.Expand

Sagne ncannulate is a variety of fresh pasta prepared mainly around Lecce, a city in the Apulian region of Salento. It is shaped to resemble twisted ribbons, allegedly to imitate the Baroque architecture of the city. The flour is kneaded with water for a long time until the dough becomes smooth and firm. It's left to rest, then rolled and cut into strips which are rolled in a spiral on a tube or a round stick. The pasta is then slid off the stick and left to dry. Traditionally, it is paired with sugo schiattariciati, a simple, fresh tomato-based sauce flavored with olive oil, basil, and a touch of garlic, all finished with generous amounts of crumbled cacioricotta cheese. In the past, this pasta was made by girls in orphanages, and the sagne ncannulate that were particularly celebrated were the ones from the orphanages in Foggia, the Maddalena and the Orfane, so much that the pasta was even sold in neighboring Abruzzo.Expand

Made with durum wheat semolina, capunti is a variety of Italian pasta that is always handmade and characterized by its canoe-like shape. The rustic, ridged shape can suit any sauce due to numerous crevices on the pasta's surface, which ideally hold on to flavors. It is recommended to pair them with rich sauces such as all'arrabbiata.Expand

Scorze di nocella (lit. hazelnut shells) is a traditional type of pasta originating from Taranto in Puglia. The pasta is made with a combination of durum wheat flour or whole-wheat flour and water. The ingredients are worked into a smooth and firm dough that’s left to rest. After a while, small pieces of the dough are rolled into balls, and each tiny ball is poked with a finger in order to create a shape that looks like a hazelnut shell. The pasta is boiled in salted water and it’s then typically served in broth or with legumes or ricotta.Expand

Cavatieddi is a traditional pasta variety originating from Puglia, although it's popular throughout southern Italy and Sicily. It's made with a combination of wheat flour, durum wheat semolina, and warm water. The name is derived from the verb cavare, meaning to pull away. Visually, this pasta type looks similar to small mussel shells. In Puglia, cavatieddi are almost always homemade. The pasta is often dressed with a local ragù made with lamb or horse meat. It's also served with a tasty sauce made with rocket (arugula), tomatoes, and pecorino cheese.Expand

Troccoli is a traditional pasta made from durum wheat flour and water, optionally with a few eggs in the mix. The pasta variety hails from Puglia. Visually, it looks similar to spaghetti, but troccoli is a bit thicker and has a square or oval cross-section because it's made using a troccolo – a rolling pin that cuts the pasta dough into strips. This pasta variety is traditionally served with pesto, meat ragùs, or cime di rapa (broccoli rabe).Expand

Lanterne is an Italian pasta variety named after the Italian word for oil lanterns. The pasta has very deep ridges and it is curved in a lantern shape. The ridges are especially valuable as they capture the sauce extremely well. It is recommended to pair lanterne with a variety of sauces – from cream sauces and pesto to chunky tomato sauce and meat sauces.Expand