La Molisana was founded in 1912 in Campobasso, in the Molise region. Its acquisition by the Ferro Group in 2011 has steered it to become one of the top 5 brands in Italy, and one of the few that can proudly proclaim it has remained 100% Italian. By concentrating primarily on producing excellent quality pasta, made using simple, highest-quality ingredients. To ensure this is the case the entire production needs to be monitored from start to finish, and La Molisana takes great pride in managing the entire supply chain. Pure water is sourced from heights above 1,850m and a secret blend of durum wheat varieties, sourced only from trusted local farmers, is used. The result is a rich yellow pasta product with higher protein values than a lot of other Italian pasta brands and it is this high level of protein that ensures a pasta resistant to overcooking and that delivers on flavour.
Durum wheat semolina pasta. GLUTEN. MAY CONTAINS TRACES OF EGGS.
Energy 1489kj / 351kcal
of which saturates 0.3g
of which sugars 4g
250g - 2 - 3 portions (80g - 100g per person)
500g - 5 - 6 portions (80g - 100g per person)
Bring a pan of generously salted water to the boil. Once boiling, reduce to a medium simmer. Add pasta and cook for until al dente (cooking time indicated on packaging). Remove using a colander. Add the pasta to the pan with your chosen sauce. Carefully combine and add some pasta water if needed. Plate up and finish with freshly grated Parmigiano Reggiano.
Store in a cool, dry place and consume by use-by date